Swedish Midsummer Potato & Pickled Herring Wreath (Gluten & Grain Free)
This is a fun way of serving a classic Swedish midsummer lunch plate
Servings 2 plates
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.