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Swedish Meatballs with a Potato Puree, Pickled Cucumbers


  • 600 gr   beef mince 50 ml bread crumbs
  • 200 ml  whipping cream 1 small yellow onion
  • 1 tbsp butter 1 medium egg
  • 1.5 tsp salt 2 pinches white pepper
  • butter for frying

Potato purée: Serves 4

  • 450g potatoes
  • 1kg celeriac
  • 150ml milk, or as needed
  • 2oz butter
  • salt & white pepper to season

Brown sauce –  4 portions

  • 25g butter
  • 25g flour
  • 100ml milk
  • 2 tbsp cream
  • 500ml beef stock
  • juice from meatballs
  • salt & white pepper to season
  1. Place the bread crumbs in the cream and leave to soak.
  2. Peal and finely chop the onion. Fry it gently until lightly golden. Leave to cool.
  3. Mix the minced beef with the onion, bread crumb mixture and egg. Season with salt and pepper.
    Fry a small tester if you wish, to make sure seasoning is correct.
  4. Shape small balls of the mixture and fry, in the butter, on a medium-high temperature. Lower the temperature and fry for another 3-5 minutes.

Potato purée – Method:

  1. Peal the potatoes and celeriac. Cut the celeriac into potato sized pieces for even cooking.
  2. Boil potatoes and celeriac in lightly salted water, until cooked through.
  3. Press the potatoes and celeriac, mix in the butter and milk.
  4. Season with salt and pepper
  5. Serve with brown sauce and lingon berry jam.

    Brown Sauce Method:

    1. Melt the butter in a pan. Leave to start browning slightly.
    2. Take off the heat and add in the flour. Mix well.
    3. Bring back to the heat again. Keep stirring the whole time.
    4. The mixture should have a slightly dark golden colour.
    5. Add in the stock, milk and cream and whisk until it is smooth and starting to thicken.

    This will take approx. 10 minutes


Download recipe here :


Pickled cucumber Recipe   x  4 portions


  • 1 cucumber
  • 3 pinches salt
  • 2 tbsp vinegar (12%)
  • 2 tbsp sugar
  • 0.5 pinch white pepper
  • 2 tbsp chopped parsley
  • 100ml water


  1. Slice the cucumber thinly, with a knife or cheese slicer (peel first).
  2. Place in a wide bowl & sprinkle over the salt.
  3. Put a bowl or plate on top to press down the cucumber and leave for 30 minutes.
  4. Pour off the liquid.
  5. Mix vinegar, water, sugar, white pepper and chopped parsley.
  6. Stir until the sugar is dissolved.
  7. Place the cucumber in a jar and pour over the liquid.
  8. Leave for an hour or so before serving.

Irish Smorgasbord with Smoked Salmon, Prawn Toast, Beetroot Apple Salad & Pickled Vegetables. 

For the Smoked Salmon:

  • 200g of smoked salmon, preferably organic
  • For the smoked salmon and gin dressing:
  • 2 tbsp runny honey
  • 2 tbsp wholegrain mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp gin
  • 2 tbsp fresh dill, roughly chopped
  • To prepare the dressing: Combine the honey, mustard, white wine vinegar, gin and dill and season. Pour in a jar, shake and place in the fridge until ready to serve.

For the beetroot apple salad:

  • 500g cooked beetroot, finely cut into matchsticks
  • 1 green apple peeled, cored and finely diced
  • 2 tbsp sour cream
  • 1 tbsp lemon juice
  • 2 tbsp mayonnaise
  • 2 tbsp roughly chopped dill
  • Salt and freshly ground pepper
    • Salt and freshly ground pepper

    To prepare the beetroot salad:

    Combine the beetroot, apple, sour cream, lemon juice, mayonnaise and dill in a bowl and season. Set aside in the fridge until ready to serve.

a bowl and season. Set aside in the fridge until ready to serve.

For the sweet and sour vegetables:

  • 200g carrots, peeled and quartered lengthways blanched
  • 1 fennel bulb, trimmed and very finely sliced
  • 200g radishes, very finely sliced
  • 300ml white wine vinegar
  • 80g caster sugar
  • ½ tsp salt
  • 1 bay leaf
  • 1 tsp allspice berries
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp whole cloves

To prepare the sweet and sour:

Place all the ingredients for the sweet and sour liquid in a saucepan with 300ml water and bring to the boil remove from the heat and leave to infuse. Place the vegetables in a large mason jar with a tight-fitting lid and pour over the hot sweet and sour liquid. L

For the prawns:

  • 200g prawns, cooked and shelled.
  • 60ml mayonnaise
  • 60ml soured cream
  • ½ tsp brandy or cognac
  • Pinch of salt and freshly ground white pepper
  • 2 tbsp finely chopped dill
  • 4 slices of white bread, preferably sourdough
  • 25g butter
  • 40g salmon or trout roe
  • 4 lemon wedges
  • 4 dill sprigs, for garnish
  • To prepare the prawns:

Mix the mayonnaise, sour cream, chopped dill, salt and freshly ground white pepper. Keep the mixture cold until required.

Just before serving melt the butter in a large frying pan, add the bread slices and fry until golden brown on both sides. Then add some sauce to the prawns until you have a nice consistency

Serve the prawn mixture piled on top of the fried bread and garnish with a dollop of salmon roe, a sprig of dill and a lemon wedge.


Rye bread mixed salad leaves, cherry tomatoes, fresh radishes, cucumber, edible flowers dill and lemon slices.

To serve:

spread the salmon, prawn toast, rye bread, salad,  sweet and sour vegetables, beetroot salad and sauce out on a large wooden board. Garnish with salad leaves, radishes, cherry tomatoes, dill sprigs and lemon wedges.


Download recipe here :