Påskbuffé with new and classic dishes

Here is a tiorättersmeny, with the recipe from Lena Söderström and photos by Eva Hilden Smith. The exception is the final påsktårtan, where Caroline Hofberg is for the recipe and Ove Lindfors has taken the picture.

Citronsill. A spicy stuffing with a lovely lemon flavor.

My best tomatsill. You can do tomatsillen with the usual inläggningssillfiléer, you can also vary with the matjessill.

Simple sillmackor. Tastier can it not be, simple sillmackor, perhaps in the company of ice-cold snaps. Vary with to flavor the crème fraiche with a little garlic, or use it natural.

the Easter little crisp. Bake like crispbread in good time, and store in a jar.

Creamy cheesecake with lemon and salmon. The Cream cheese and sour cream should be at room temperature when mixed with the gelatin.

Simple sillmackor and the herb-, garlic - and sardellmarinerad lamb. Photo: Eva Hilden Smith

Herb-, garlic - and sardellmarinerad lamb. It will be extra festive if you trancherar the herb - and vitlöksdoftande lammsteken directly at the table.

Påskpaj with spinach, ricotta and eggs. This pie tastes good both warm and light warm.

the Eggs royal. It is neat to serve the eggs in ”themselves”. Don't forget to wash the eggshells before you fill them with the egg mixture.

the Burger with the pulled chicken, fänkåls- & ramslöksslaw. Order or buy small hamburgerbröd from the bakery. It is extra luxurious to bake their own hamburgerbröd! Do you want to have a more exotic variation, you can season the chicken with cumin, chili and smoked paprika or curry.

easter cake with tea and lemon cream. An easter cake, one must have. This simple and irresistible built in has a sticky chokladbotten with a mild coffee flavor and is topped with a fluffy lemon cream.

Eggs royal and the burger with the pulled chicken. Photo: Eva Hilden Smith

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