This is the second part of the awesome Recipe Book known as Dreamweaver's Smörgåsbord.

We will explore a hod fish and a hot meat dish in this volume!









                                 



                                     Hot Fish: 
                 JANNSSON'S TEMPATION


If you don't have Dreamweaver's froglok handy you might replace it with sprat. 

Note: for the real recipe, you need Swedish anchovy fillets which are sprats and not anchovies. If you can't find them in your local IKEA, try to get fresh or oiled anchovies or sardines and add the right ingredients to the mix as seen below (I don't know the amounts, just follow your gut)





Ingredients
   - 1 can (125 g/81 g) Froglok parts
   - salt
   - sugar
   - allspice (can be subtituted by 2 parts ground cinnamon, 2 parts ground cloves and 1 part ground nutmeg)
   - white pepper
   - ground laurel  (tiny amount)
   - ground ginger (tiny amount)
   - ground cloves (tiny amount)
   - sandalwood (tiny amount)
   - 1 medium or large onion
   - at least 500 g floury potatoes
   - about 200 - 250 ml cream
   - pinch of white pepper
   - butter 






Instructions:
   * If you don't have canned spiced froglok: Marinate your Froglok with spices for at least one day in a mixture of salt, sugar, allspice, white pepper, ground laurel, ground ginger, ground cloves (and sandalwood if you're fancy). The main ingredients seem to be salt, sugar, white- or black pepper and allspice. The rest are added in somewhat tiny amounts.

   * Peel the onion and cut in quarters. Slice the quarters thinly and sauté in butter until soft, translucent and golden. Do not let them brown. Set aside. 

   * Peel the potatoes and cut them into 5 × 5 mm wide julienne strips. 

   * You may plunge the potato strips briefly into cold water to remove some of the starch if you like. This prevents the potato pieces from sticking together too much while the dish is cooking. Drain the strips thoroughly. 
   * Open the can of froglok bits and drain them, reserving the canning liquid. Layer the potato strips, froglok and onion slices in a buttered, shallow casserole dish, starting and ending with a potato layer. 

   * Take half of the cream and mix in it 2 tablespoons of the reserved anchovy canning liquid and some freshly ground white pepper. Pour the mixture over the ingredients in the casserole dish. Dot the surface with pats of butter. Bake at 200 °C for about 30 - 35 minutes. 

   * Take the dish out and pour over the rest of the cream. Then bake for a further 15 to 30 minutes. Note that you may not need to add all of the cream if the dish still seems very moist and watery. On the other hand, you may need to add even more cream if the dish has started to dry out too much. Keep checking the consistency every now and then during baking, especially if preparing this dish for the first time. 

   * Take the gratin out when it has nicely browned on top and the consistency is creamy, not watery. Serve with fresh, sliced cucumber or pickled gherkins or fresh, mixed salad. 

   * For a slightly lighter version of this dish, replace half of the cream with milk or beer. Also, if you like a stronger onion flavor, do not sauté the onion before adding it to the dish. 
   












                                 Hot Meat:
  DREAMWEAVER'S ARASAI MEATBALLS

If you don't have Dreamweaver's arasai handy you might replace it with any meat.

Ingredients
   - 400 g [0,9 lb] minced arasai
   - 1 small yellow onion
   - 1 egg
   - 1 dl [0,2 pt] light cream, 20 %
   - 2 tablespoons breadcrumbs
   - 2 tablespoons butter
   - 1/4 teaspoon of ground allspice
   - 1/4 teaspoon ground nutmeg
   - pepper and salt, to taste










Instructions:
   * Let the breadcrumbs, allspice, nutmeg, salt and pepper swell a little in the cream. 
   * Roughly grate the onion and mix it and the breadcrumb mix well with the minced meat. 
   * Roll meatballs from the mixture with damp hands. 
   * Fry the balls in butter over medium strong heat until they have a nice color. 
   * Remove the frying pan from the heat and leave the meatballs there for 5 min under a lid.