The Santesson Recipe Collection: Swedish Cooking - Gravlax and Avocado Mousse, Janssons frestelse - Jansson's Temptation, Sillsallad - Swedish Herring Salad, Nässelsoppa - Nettle Soup, Ärtsoppa - Pea Soup,Laxsoppa - Salmon Soup, and more... [NOOK Book]



The Santesson ...
See more details below
The Santesson Recipe Collection: Swedish Cooking - Gravlax and Avocado Mousse, Janssons frestelse - Jansson's Temptation, Sillsallad - Swedish Herring Salad, Nässelsoppa - Nettle Soup, Ärtsoppa - Pea Soup,Laxsoppa - Salmon Soup, and more...

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$6.99 price



The Santesson Recipe Collection: Swedish Cooking

These recipes first appeared on Anne and Johan Santesson’s website at URL, the first ones being included in 1996. A few of the recipes are perhaps not quite typical “Swedish”, even if they ought to be. These recipes do not carry a Swedish flag.

Table of Contents

Gravlax and Avocado Mousse
Janssons frestelse - Jansson's Temptation
Sillsallad - Swedish Herring Salad
Nässelsoppa - Nettle Soup
Ärtsoppa - Pea Soup
Laxsoppa - Salmon Soup
Bruna bönor - Brown Beans
Hasselbackspotatis - Hasselback Potatoes
Rödkål - Red Cabbage
Julskinka - Christmas Ham
Hamburger à la Lindström
Kroppkakor - Potato Dumplings
Pyttipanna - Hashed Leftovers
Sjömansbiff - Sailor's Stew
Köttbullar - Swedish Meatballs
Kalvfrikadeller - Veal Meatballs
Kräftor - River Crayfish
Gravlax - Salt and Sugar-Cured Salmon
Äppelmos - Stewed and Mashed Apples
Hovmästarsås - Mustard sauce
Ostkaka - Cheesecake
Västerbottensglass - Cheese Ice Cream
Saftsås - Fruit Syrup Sauce
Lussekatter - Saint Lucia Buns
Ris à la Malta - Rice with Oranges and Whipped Cream
Skånsk äppelkaka - Scanian Apple Cake
Semlor - Almond and Whipped Cream Stuffed Buns
Swedish Punch and Chocolate Sweets
Våfflor - Waffles
Svartvinbärsbrännvin - Home-made Absolut Kurant
Saft - Fruit-syrup
Glögg - Spicy Hot Red Wine

Gravlax and Avocado Mousse
When you end up with leftovers of gravlax, this mousse is a great way of using them. On a hot summer evening serve it refrigerated, but on a cold winter day it can even be served at room temperature.
•200 g gravlax
•200 g avocado meat (scoop out the meat of a medium size ripe avocado)
•2 tbsp dry sherry
•2 tbsp fresh lemon juice
•salt and pepper as desired
Proceed as follows:
1. Set aside 50-75 grams of the gravlax. Puree the remainder in the food processor.
2. Add the avocado meat and continue pureeing.
3. Add the sherry, the lemon juice and pepper and salt as desired and continue the pureeing until you have a smooth mousse.
4. Spread the mousse on crackers or small pieces of toast.
5. Cut the remaining gravlax into thin strips and use these to adorn the mousse.
We have tried several ways of spicing the mousse (e.g., cognac and port wine) but dry sherry is by far the best way. What remains to be tested is what a few dashes of Tabasco® would do to the dish. If you try that before we do, please let us know about the result.

Janssons frestelse - Jansson's Temptation
This dish is a modified form of the anchovy gratins which were popular in Sweden during the 19th century. In it's present composition it dates back to around 1900. Earlier it was believed that the name came from the Swedish opera singer Pelle Janzon, however it now appears that the dish got its name from the title of a 1928 movie.
•200 - 300 g anchovy filets (Please note: Swedish anchovy filets are prepared from sprat (scientific name: Sprattus sprattus) whereas US filets are prepared from anchovy
(scientific name: Engraulis encrasicholus). Sprat filets should be used!)
•6-8 large potatoes
•2 large yellow onions
•30 g butter
•1/3 teaspoon black pepper
•1/2 teaspoon salt
•150 ml cream
•2-3 tablespoons breadcrumbs (dried and finely crushed white bread)
Proceed as follows:
1. Peel and slice the potatoes, cut the slices in thin strips (or use your food processor!). Cover the potato strips with plenty of water.
2. Peel and chop the onions finely and fry for a few minutes.
3. Heat the oven to 250 oC, butter a dish.
4. Drain the potato strips, put a layer of potato strips at the bottom of the dish, on top of this a layer of anchovy filets and chopped onions, then another layer of potato strips, then another anchovy/onion layer, etc. The uppermost layer should be potato strips.
5. Spread the dried breadcrumbs over the dish, sprinkle with melted butter.
6. Place in the oven for 30 minutes, then add the cream and continue baking for another fifteen minutes. Serve hot!
A completely different origin of the dish has been suggested by Suzanne Koski in an e-mail: "According to Craig Claiborne, Pastor Jansson brought his flock to Bishop Hill, Illinois in the mid19th century.

TO BE CONTINUED... Buy now and get all the Recipes!
Read More Show Less

Product Details

  • BN ID: 2940015574753
  • Publisher: eBook4Life
  • Publication date: 10/10/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 70 KB

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star


4 Star


3 Star


2 Star


1 Star


Your Rating:

Your Name: Create a Pen Name or

Barnes & Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation


  • - By submitting a review, you grant to Barnes & and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Terms of Use.
  • - Barnes & reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)