10 Easter appetizers!

Easter is up and what better way to spend it but eating loads of delicious food. I´ve put together some of my spring and easter favorites into this great collection, after each photo there is a link where you will find the recipe, now go cook and have a great easter!

Salmon with cucumber, dill and wasabi

Crayfish salad with dill on toast

Grilled asparagus with Parmesan cheese

Smashed peas with mint on toast

Soused herring with egg, chives and potatoes

Fennel, shrimp, carrot and orange salad with dill

Soft boiled egg with broad beans and shrimp

Gazpacho salad

Lamb with goat cheese and herbs

Caesar salad


Crostini with Parma ham, sun dried tomatoes and Parmesan cheese #168

Easy to do, easy to enjoy, making crostini is a good way of serving great snacks that everyone will appreciate without spending the entire day in the kitchen. This is simply what it looks like, roasted slices of bread with Parma ham, good Italian sun dried tomatoes and some Parmesan cheese.

Crostini with Parma ham, sun dried tomatoes and Parmesan cheese

Parma ham
Parmesan cheese
sun dried tomatoes
olive oil

Slice the baguette and roast the slices in olive oil until golden and crisp. Add Parma ham, a piece of tomato and grate some Parmesan on top. Serve!


Baked parsnips with garlic and herb butter #166

This is a great snack or a perfect side to meat or fish. I use small parsnips and keep the skin on, just make sure you clean them so there´s no dirt left. Cut them and season with salt, pepper and garlic. I then wrap everything in tin foil and bake it in the oven. This is also great to cook on a grill and serve as an individual side to grilled meat. The herb butter is just that, butter and herbs and some olive oil mixed together.

Baked parsnips with garlic and herb butter

salt, pepper
olive oil
mixed herbs, use your favorites I used parsley, chives, rosemary and sage
bay leaf

Wash and cut the parsnips in smaller pieces, dress with olive oil, salt, pepper, slice garlic and a bay leaf. Wrap the parsnips in tin foil and bake in the oven on medium heat until done, this took me about half an hour.

Mix the butter with the herbs and some olive oil. Once the parsnips are done remove from the oven and open the package, add a spoonful of herb butter and serve.


Asparagus with chili Bearnaise #167

Asparagus is one amazing vegetable but serve it pan roasted with a chili flavored Bearnaise and my God!
Ok, use fresh green asparagus, peel if they are thick but usually they are just fine to use as they are. Whip up some classic Bearnaise and season it with dried chili flakes or fresh chillies if you have some.

If you´re not in a tapas mood this is a great side to all grilled meats as well, just serve a lot, I guarantee success!

Also if you´ve never made a warm emulsion sauce like Bearnaise before then make a practice batch before you invite people over since it can be a bit tricky the first time or two, good luck!

Asparagus with chili Bearnaise

chili flakes (or fresh chili)
clarified butter
red wine vinegar
salt, pepper
olive oil

For Bearnaise sauce you usually make a reduction using red wine vinegar, shallots, tarragon, pepper and let it all simmer for a while and then discarding the herbs and using the flavored vinegar with the egg yolks to start the sauce. This is a great way but it works fine to make it straight with the vinegar and add the spices and herbs as you go. Also there is some debate on which herbs should be added, I´m staying out of this debate, just make sure you use tarragon which is essential for the taste. This time I also added chives and parsley since those are my favorites.

Heat the clarified butter and set aside. Whisk together egg yolks with the vinegar and a little bit of salt and pepper. Carefully heat it during whisking on low heat until it starts to thicken, in most recipes this calls for a water bath but if you are careful it´s not a problem to do it on the stove. I use about one teaspoon of vinegar for each egg yolk and 1 dl / 1/2 cup butter for each yolk.

Once you have the egg and vinegar thick and warm remove it from the stove and start to add the warm butter a little at the time, if it gets to thick or starts to separate you can add a few drops of cold water to cool it down. Add all the butter and then season the sauce with all the chopped herbs and chili. Add more vinegar, salt and pepper if necessary. Roast the asparagus in olive oil in a pan and season with salt and pepper.


Poached rhubarb with blue cheese #165

Serving blue cheese with something sweet like jam or sweet berries is always a good idea, it works great with the fat and salty taste from the cheese. I used fresh rhubarb for this recipe, try to get small ones since their skin is thin enough to chew through, the bigger stalks usually need to be peeled and even though it will still taste good you will loose a lot of the beautiful color.

For the cheese i recommend a Roquefort, you won´t be using a lot since these tapas are served in extra small servings so spend a little bit extra on the cheese if you can. The cracker is an unsweetened rye one with less salt than traditional cheese crackers. I do prefer this kind since the cheese is very salty it brings a great balance but you can of course replace it with your favorite kind.

Also if you don´t have time to poach rhubard then head over to my previous cheese servings like Fresh dates with blue cheese or Roquefort cheese with rosehip jam.

Poached rhubarb with blue cheese

fresh rhubard
Roquefort cheese
fennel seeds
black pepper
bay leaf

Bring equal parts water and sugar to the boil, add a few fennel seeds, a peppercorn or two and a tiny bit of cardamom and a bay leaf and let it simmer for a few minutes. The spices will give the rhubarb a hint of a different taste and will make it feel less like a dessert. Cut the rhubarb in bite size pieces and add them. Slowly simmer for about ten minutes, check it during the process so it won´t overcook. Once done you can let them cool off in the liquid.

Add the cheese to the crackers and put one piece of rhubarb on each one, serve.