My Midsummer tapas unites the traditional tastes of this festivity: pickled herring, egg, potato, onion, dill, chive and crème fraîche. I pickled the herring and baked the crispbread myself, but obviously you can opt for a bough version. The three tapas dishes can be served separately as appetizers or – as in this case – combined as a starter.
New potatoes with spring onion and cottage cheese
Boil or steam new potatoes. In the meantime, sauté chopped spring onion in butter and salt. Add some water (preferably potato water, if you’re boiling them). Let simmer for some minutes.
Halve your potatoes lengthwise and cut off the bottoms (otherwise your potatoes will roll around on the plate). Assemble by placing a small heap of the sautéed onion and a dollop cottage cheese on the potato halves. Decorate with borage.
Skagenröra in crispbread cups
Start with the crispbreads. Mix 75 g whole grain wheat flour with 75 g spelt flour, 1 tsp salt, 1 tsp caraway seeds, 1 tsp mustard seeds and 1 tsp dried dill. Gradually add 1 dl water and 1 tbsp olive oil. Knead the mixture into a dough. Allow to rest for half an hour. Form the dough into small balls and roll them out with a rolling pin into thin rounds. Place the rounds on an upside-down mini cupcake mold and bake for a couple of minutes in 250°C.
Right before serving, prepare the skagenröra. Mix chopped small prawns with crème fraîche, whole-grain mustard, salmon roe and finely chopped chives.
Place the prawn cocktail in the crispbread cups and decorate with fresh chives.
Herring on boiled eggs
Soak 3 salt herring fillets in cold water overnight. For the pickling solution, bring 1.5 dl water, 0.5 dl vinegar, 1.5 dl brown sugar, 1 bay leaf, 5 whole cloves, 5 whole allspice, 5 whole white peppers and 5 whole black peppers to a boil. Simmer until the sugar has dissolved. Allow to cool completely. Slice a red onion and a carrot. Slice the herring and layer the herring pieces, onion rings and carrot rounds in a jar. Cover with the picklig solution and allow to rest in the fridge for at least a day.
Boil eggs for six minutes. Remove them from the heat and place the eggs in cold water. Peel the eggs, halve them lengthwise and cut off the bottoms.
Place two pieces of pickled herring on top of an egg half. Decorate with fresh dill.
I served this dish as a starter in my Midsummer feast menu.