RECIPES BRONTË AURELL
PHOTOGRAPHS PETER CASSIDY
FOOD STYLING KATHY KORDALIS
STYLING TONY HUTCHINSON
“Food reconnects us through scents, tastes and deep memories of years gone by. In one bite, you’re back home – even if only for a brief moment. Scandinavia may be dark and bitterly cold at this time of year, but our hearts are some of the warmest you’ll ever find. These recipes were written by candlelight in my warm kitchen, with a never-ending scent of spice and festive music playing in the background, and all were tasted by the people I love.” BRONTË AURELL
Saffranstårta (Swedish saffron layer cake), p94
MEET BRONTË If you love Scandinavian food and live in London, you’ll probably have heard of ScandiKitchen in Fitzrovia, which Bronte Aurell runs with her husband Jonas. The good news is, you can now buy many of the ingredients at scandikitchen.co.uk. Apart from spreading the word about Scandi things, Danish cook Bronte writes cookbooks; these recipes are from her latest
The Christmas lunch starter
Salmon and prawn terrine
SERVES 6-8 AS PART OF A SMÖRGASBORD. HANDS-ON TIME 15 MIN, OVEN TIME 35-45 MIN, PLUS OVERNIGHT CHILLING
MAKE AHEAD
Make the terrine, cover and chill a day before. Make the dressing just before serving.
FOOD TEAM’S TIPS
Leave a 5cm overhang of baking paper on either side of the dish when lining it to help when removing the terrine. For a chunkier paté, pulse the mix very briefly to just combine (step 2). As an alternative to the roe dressing, mix 100ml crème fraîche or soured cream, 100ml plain skyr (or yogurt), 3-4 tbsp finely chopped chives, 1 tbsp chopped fresh dill, a squeeze of lemon juice, salt and freshly ground black pepper in a bowl and chill until ready to serve. Buy organic farmed salmon or sustainable Alaskan salmon.
“This tasty dish can be arranged straight from the fridge just before serving. Not quite a pâté and not quite a terrine, it’s great served on crispbread or rye bread.”
• 1 small shallot, peeled and finely chopped
• 300g sustainable salmon fillets, skin removed (see tips)
• 200g sustainabe raw peeled prawns, plus extra, cooked prawns to garnish
• 150ml double cream
• 1 medium free-range egg
• 1 tbsp cornflour
• Finely grated zest 1 lemon, plus juice ¼ lemon
• 20g fresh dill, leaves chopped, plus some sprigs to garnish
FOR THE ROE DRESSING (SEE TIPS)
• 50g red lumpfish roe
• 150ml crème fraîche or soured cream
• Sea salt flakes
YOU’LL ALSO NEED…
• Small, deep terrine or baking dish, about 500-600ml, lined with non-stick baking paper (see tips)