Stockholm in my heart

Next stop: Stockholm, the capital of Sweden and therefore the original capital of Friday mouse, fredagsmys. One can travel between Turku and Stockholm by ferry, but the fastest way is taking a flight, reaching the destination within less than an hour. Scroll down to find out how many mice this friday mouse got!

We cooked a Swedish tapas-style dish, with gin marinated salmon, västerbottenost cheese cookies, swedish eggs and chanterelle pesto with Swedish crispbread, knäckebröd, and chocolate strawberries.


  • Swedish eggs:20160212-DSCF2477


  • 4 hard boiled eggs (boiled approx. 7 mins)
  • 3 table spoons red onion in small dices
  • 100 grams of salmon ro
  • 1 dl smetana
  • Dill
  • Black pepper
  • Salt

1. Boil the eggs and peel, cut in half. Cut of a small piece from the round end, so that the halves are standing steadily on a plate with the yolk facing upwards.
2. Decorate with one teaspoon red onion in fine dices, a teaspoon salmon roe, 1 teaspoon smetana, dill, black pepper and salt.

  • Västerbottenost cheese cookies

    20160212-DSCF2491Cheese tuiles, a type of thin papery biscuit (cookie), are very popular in Sweden. They are often made with Parmesan or Västerbottensos and served as an aperitif with cheese straws and other nibbles.


  • 100 g Västerbottensost or Parmesan cheese
  • 8 black olives, stoned and halved (optional)
  1. Preheat the oven to 200°C (400°F, gas 6, fan 170°C).
  2. Line two large baking trays with baking parchment. (Or use two good quality non-stick baking trays.)
  3. Divide the mixture into 16 small piles on the baking trays leaving plenty of space for the cheese to spread as it melts.
  4. Place half an olive on top of each pile if desired.
  5. Bake for between 5 and 10 minutes until golden and the cheese has all melted and is almost set. (I normally find 8 minutes is about right, but ovens do vary so watch carefully.)
  6.  Allow to cool for a couple of minutes and then slide on to a cooling rack.
  • Gin cured salmon20160212-DSCF2499

Gravad lax (cured salmon) is a smörgåsbord (buffet table) classic.

  • 240g marinatedsalmon fillet
  • 2 tsp white peppercorns
  • 2 tbsp coarse sea salt
  • 1 tbsp light muscovado sugar
  • 4 tbsp dill, roughly chopped including stalks
  • 3 tbsp gin
  1. Separate the fillets from another, adding peppercorns, dill, sugar and salt into slices.
  2. Sprinkle gin and gently rub everything together
  3. Arrange fillets nicely and decorate with dill. Place the dish into fridge for some time to get more taste (30 min. to 4 hours).
  • Chanterelle pesto20160212-DSCF2489


  • 250 g chanterelles (girolles)
  • 60 g  pine nuts (about a third of a cup)
  • 100 ml extra-virgin olive oil (a generous third of a cup)
  • 1 onion, roughly chopped
  • 100 g  Parmesan, grated (preferably fairly mild)
  • 1-3 tbsp flat-leaf parsley, finely chopped
  • 2-4  garlic cloves, peeled and finely chopped
  • salt and freshly ground black pepper
  1. Carefully clean the chanterelles until all dirt is removed. You can do this with a mushroom brush, a pastry brush or with damp kitchen paper.
  2. Heat a frying pan over a medium heat. Add the pine nuts and cook, stirring continuously, for 2–3 minutes until just beginning to brown. Remove from the heat and leave to one side.
  3. Heat 1 tablespoon of the olive oil in the frying pan over a high heat until hot. Add the onion and fry, stirring frequently, for 2-3 minutes, until softened. Reduce the heat, add the chanterelles and fry for a further 5 minutes, until tender. Remove from the pan and leave to one side for 10 minutes.
  4. Put the mushrooms and onion into a blender or food processor. Add the toasted pine nuts, Parmesan, parsley, garlic and the remaining olive oil. Blend until smooth. Add salt and pepper to taste. Add a little more olive oil if the pesto is too stiff. When cold, transfer to clean jar and store in a fridge – it keeps for up to two weeks.

The Swedish summer is made of happy people, skinny dipping, crayfish parties and strawberries. So for dessert we decided to make chocolate dipped strawberries.

  • Chocolate strawberries20160212-DSCF2497


  • 8-10 Strawberries
  • 100 grams of chocolate (or 10-20 Chocolate pralines)

1. Put the serving plate in the freezer.
2. Melt the chocolate by putting it in smaller pieces in a bowl that it placed on top of a pot with boiling water.3. Dip the strawberries in the chocolate and place on the cooled serving plate.

20160212-DSCF2481With swedish tapas we enjoyed pink sparkling wine Perlapp, extra dry, which reminded us of Sweden. The wine got
7,5 out of 10 bubbles from us.


Friday mice rating for Stockholm:


Next we shall head to Arlanda airport and take a direct flight to Oslo, Norway. Visit us in a week to see how mat is in the neighboring country!


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