Swedish home cooking:reindeer and potatoes. Photo by Robert Corkery.
While we were in Lappland, we sampled the local husmanskost or home cooking. On Saturday night, we ate at Britta’s Pensionat in Harads where the chef serves up regional specialities. To start with, we had a Vasterbotten paj or cheese quiche topped with sik – a white fish. Our main was reindeer served with a morel sauce. Apparently, this mushroom is poisonous unless boiled before cooking. On the side were mandelpotatis or almond potatoes, yet another northern Sweden speciality and a tomato and onion salad. The almond potatoes don’t taste like almonds, by the way, but rather are shaped like them. To complement the lean and tender red meat, we drank a bottle of 2007 Domini Veneti Amarone della Valpolicella Classico.
With the wintery cold weather, this hearty meal was just what we needed after a tough evening in the sauna and spa!
{ 2 comments }
I don’t see any antlers?
Ha, no antlers Maria! Unlike previous trips to the Arctic, we did not see any reindeer this time – except for what was on our plates, of course!
Comments on this entry are closed.