Swedish bites

Name: Swedish bites
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 double matje fillets (80 g each); 2 Onions; 100 g ripened cream; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1-2 TABLESPOONS Lemon juice; 1 collar Dill; 2 Onions (e.g. red); 1/2 TEASPOON black peppercorns; 2 Cloves; 1/8 l Red wine; 1/8 l Red wine vinegar; 4 TABLESPOONS dry sherry; 125 g Sugar; 2 Bay leaves

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6 double matje fillets (80 g each)
2 Onions
100 g ripened cream
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1-2 TABLESPOONS Lemon juice
1 collar Dill
2 Onions (e.g. red)
1/2 TEASPOON black peppercorns
2 Cloves
1/8 l Red wine
1/8 l Red wine vinegar
4 TABLESPOONS dry sherry
125 g Sugar
2 Bay leaves

Directions

1
Rinse the maties, dab dry and cut off the hind fins. Cut the maties into bite-sized pieces. Cover and put them in a cool place.
2
For the red wine stock: Peel and halve the onions and cut them into thin strips. Coarsely crush peppercorns and cloves in a mortar. Boil up with wine, vinegar, sherry, onions, 125 g sugar and bay leaf and simmer for about 2 minutes.
3
Let it cool down. Pour the stock over half of the matie. Cover and leave in the refrigerator for at least 2 days.
4
For the dill cream sauce: Peel and finely dice the onions. Mix sour cream, crème fraîche and onions. Season with salt, pepper, 1 pinch of sugar and lemon juice. Wash the dill, dab dry, cut finely and stir into the cream.
5
Mix with the remaining matie. Cover and leave to stand in the refrigerator for at least 2 days.
6
Serve the Swedish bites separately in small bowls. Farmhouse bread or jacket potatoes taste good with them.