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Easter food by @olivehummer

We asked the food blogger Siri Barje, also known as @olivehummer, to share some of her favourite Easter receipes. Here is the result, five yummy dishes perfect to treat yourself, friends and family with.



Baked salmon with chimichurri on scallions, rocket and green chili

500 grams of fresh salmon fillet
4 scallions
3 large handfuls of fresh rocket
1 green chilli (hot pepper)
1 bunch fresh parsley
2 cloves garlic
1 tbsp red wine vinegar
1 dl good olive oil
Salt and pepper

1. Preheat the oven to 175 degrees.
2. Cut off the root of the scallions and cut them into smaller pieces.
3. Remove the top of the chili and if you want it mild, remove the seeds.
4. Add the oil drop wise and mix all ingredients except salmon in a blender pesto-like consistency.
5. Cut a few cuts along with salmon and smear on chimichurrin. Press it into the cuts for more flavor!
6. Bake the salmon in the oven for about 20 minutes.

 





Creamy Horseradish herring with dill and garlic

1 p 5-minute herring
2 dl creme fraiche
½ piece horseradish
1 bunch dill
1 clove garlic
A few drops of lemon juice
Salt and pepper

1. Pour out the juice of the herring and cut into nice pieces.
2. Peel the horseradish and grate finely on a grater. Chop the dill.
3. Mix the horseradish, dill, garlic and lemon juice with creme fraiche in a bowl.
4. Turn down the sill and season with salt and pepper. Let the herring stand for minimum one hour (preferably longer) in the refrigerator for maximum flavor.





Cruditésallad with Dijon dressing and roasted pumpkin seeds

2 carrots
1 Chioggia beet
1 yellow beet
1 bunch radishes
½ cucumber
½ small fennel
70 grams rocket
2 tbsp pumpkin seeds

Dressing:
3 tbsp olive oil
1 tbsp vinegar
2 tsp Dijon mustard
A few drops of lemon
Salt and pepper

1. Peel the carrot and the beets. Then use the peeler or a mandoline and slice the vegetables into thin pieces.
2. Whisk together all dressing ingredients in a bowl.
3. Roast the pumpkin seeds until they have nice color.
4. Add the vegetables and rocket salad in the bowl with the dressing and mix around.
5. Garnish with pumpkin seeds.





Roasted potato salad with four kinds of onions, browned butter and lemon

1 kg potatoes
2 tbsp rapeseed oil
4 spring onions
1 shallot
1 tbsp red wine vinegar
1 piece of leek (the white stuff)
2 cloves garlic
½ pot fresh thyme
100g butter
A few drops of lemon juice
Salt and pepper

1. Preheat the oven to 200 degrees.
2. Divide the potatoes in half and cook them for 5 minutes. Drain them, put on a plate and drizzle with the oil.
3. Roast in the oven until they have nice color, about 20-25 minutes.
4. Remove the root of the spring onions and chop it.
5. Chop the shallots and place in a bowl with red wine vinegar.
6. Chop the leeks very finely. Chop the garlic very fine.
7. Remove the potatoes and while still hot, mix it in a bowl with spring onions, garlic and leeks. Pour the red wine vinegar from the shallots.
8. Brown the butter until it is golden and nutty and squeeze in a little lemon.
9. Pour the butter over the potatoes and shallots. Salt and pepper and sprinkle with thyme.





Oven baked omelet with dill, roe and crème fraiche

6 eggs
3 dl milk
1 dl tasty grated cheese 
4 tbsp butter
1 dl creme fraiche
1 jar of roe
1 bunch dill
1 red onion
Salt and pepper

1. Preheat the oven to 200 degrees. Grease the mold for the omelet with the butter.
2. Whisk together eggs, milk, salt and pepper in a bowl and pour into the mold.
3. Bake for 15-20 minutes depending on how big the mold is.
4. In the meantime chop the onion and dill finely.
5. Take out the omelet from oven and let cool slightly.
6. Garnish the omelet with clicks of creme fraiche, roe and red onion. Sprinkle with dill and a few turns with the black pepper mill!

 

 


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