This is a delicious plate made with classic Swedish ingredients that we love to eat all year round made into a Swedish Midsummer Food Wreath. This recipe is made with a few easy, classic and quite staple Swedish ingredients. Not counting the time to cook the potatoes this dish only takes 5-10 minutes to prepare, can easily be adapted according to what you like and have at home. Serve this dish for lunch, as an appetizer or include it in a buffet. This dish is both gluten and grain free.
Have you ever heard of Swedish midsummer celebration? It is one of our biggest and most important festivities that take place in June. Usually we gather around noon already, start the day with a midsummer lunch, some snaps and dancing around a midsummer pole. Not to forget girls wearing flower wreaths on their heads. So us Swedes kind of eat the same thing during all of our holidays (Christmas, Easter and Midsummer). And that is basically potatoes, pickled herring, eggs, fish roe with some variations. A classic midsummer lunch always consists of freshly cooked new potatoes, different kind of pickled herrings, smoked salmon, shrimps, Creme Fraiche, fish roe/caviar, Swedish Västerbotten cheese, dill, chives and crispbread. So this dish is a fun way of combining classic midsummer lunch food with the iconic midsummer flower wreath into a delicious and beautiful lunch plate. This dish can be adjusted and varied in many different ways. It is really easy and quick to prepare and does not require a lot of effort or preparation.
A few tips:
- Preferably use smaller new potatoes to that they are small and deliciated and not too big.
- You can use any kind of pickled herring. There are so many different taste and flavors, pick the one you like the best.
- I used home made potato chips, but you can of course also use store bought chips. Preferably salted (and not using any fun and new inventive chips).
- If you don’t like pickled herring this dish is also great to make either with smoked, hot smoked salmon or shrimps.
- The size of this dish can be adjusted depending on what it is served for. Make larger plates if serving it for lunch/main course, make a smaller version by halving the ingredients if serving it as an appetizer or double if including it in a buffet/sharing dinner when being four or more people.
Ingredients for this Swedish Midsummer Potato & Pickled Herring Wreath:
- Mâche salad
- Crisp salad
- Potatoes
- Salt
- Pickled Herring
- Eggs
- Chips (I made home made chips)
- Creme Fraiche
- Fish roe or caviar
- Radish
- Red onion
- Chives
- Olive oil
Other recipes you might like:
- Summer Vegetable Salad (Vegetarian, Gluten, Grain Free & Low Carb)
- Avocado Mousse with Shrimps & Fish Roe (Gluten, Grain Free & Low Carb)
- Swedish Shrimps Toast (Gluten Free)
- Skagenröra & Seed Cracker Bites (Gluten Free & Low Carb)
- White Asparagus with Shrimps (Gluten, Grain, Oil Free & Low Carb)
- Swedish Tapas Bites (Gluten & Oil Free)
- Potato Salad with Dijon Vinaigrette (Vegan, Gluten, Dairy & Oil Free)
- Roasted Potatoes with Whipped Feta Cheese & Basil Sauce (Vegetarian & Gluten Free)
- Hasselback Potatoes Three Ways with A Mix of Swedish & Asian Influences (Gluten & Grain Free)
- Appetizers Three Ways (Gluten, Grain Free with Low Carb Option)
- Savory Pancake Popovers with Salmon & Shrimps (Gluten Free)
- Smashed Potatoes with Creme Fraiche & Caviar
- Chanterelle Toast (Vegetarian & Gluten Free)
- Västerbotten Cheese Pannacotta (Gluten Free & Low Carb)
Swedish Midsummer Potato & Pickled Herring Wreath (Gluten & Grain Free)
Ingredients
- Mâche salad
- Crisp salad
- 4-6 New potaotes washed
- Salt
- 8-10 pieces Pickled herring
- 4 Eggs
- 6-10 Chips (I made home made chips in my airfryer)
- 4-5 tbsp Creme Fraiche
- 2-3 tbsp Fish roe or caviar
- 2-3 Radishes thinly slices on a mandolin
- 1 small Red onion finely chopped
- Chives, to taste finely chopped
- 1-2 tsp Olive oil
Instructions
- Cook the new potatoes in salted water for 20-30 minutes, depending on how big they are. Make sure not to boil them for too long.
- Add eggs and water to a small pot and bring to a boil. Lower the heat and let them simmer for 5-10 minutes, depending on how soft/set you prefer them. Drain under cold water to cool the eggs down.
- If making home made chips take 1-2 potatoes and slices them into very thin slices on a mandolin. (This will make more chips than needed for this dish). Add about 1-2 tsp of olive oil (or more if preferred but I like them less oily. Using my airfryer they turned out very crispy anyways). Sprinkle some sea salt and mix, making sure the oil covers all potatoes slices.
- I made my potato chips in my airfryer. I baked them on 180 degrees for 6-7 minutes, flipping them every second minute. After six minutes I took out the once that were crispy and golden brown and let the last once fry for another minutes. But make sure to place all potato slices separately in the airfryer, making sure they don't overlap. This takes a 2-3 rounds in the airfryer.
- You can also make the potato chips in the oven by roasting them at 200 degrees Celsius. Mix with oil and salt. Place them on a parchment covered baking sheet, making sure they don't overlap. Bake for 10 minutes, then flip and bake for 7-9 minutes more. Keep an eye on them since they turn brown quite quick.
- Or just use store bought salted chips.
- When the potatoes, eggs and chips are done you can assembly the dish.
- Start by placing crisp and mâche salad in a circle on a plate.
- Cut the potatoes into smaller pieces, peel the eggs and cut in halves or quarters (as you prefer).
- Arrange the potatoes, eggs and pickled herring alternating them making a circle over the salad leaves.
- Add some potato chips every here and there.
- Dollop creme fraiche and fish roe/caviar evenly around the circle.
- Top with slices of radish, red onion and chives.
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