Lamb chops and Hasselback potatoes
- Smoked whitefish salad
- Lamb chops, garlic & basil sauce, Hasselback potatoes, sugar pea & bean accompaniment, berry or mint jelly
- Easter Colomba and pasha
- Coffee
Smoked whitefish & mixed-leaf salad
- 50 g/serving of Sundom’s smoked whitefish, deboned.
- Salad ingredients: a handful of various types of lettuces/serving.
- Red onion cut into thin slices, radishes, sunflower shoots.
- Sauce: white balsamic vinegar and virgin olive oil flavoured with lemon.
Add a little oil to the lettuce leaves and mix the leaves so they become glazed. Serve onto plates and place the other ingredients on top of the salad. Garnish with a few drops of white balsamico.
Lamb chops
Allow five lamb chops/serving. Season with salt and pepper. Fry quickly in a frying or grill pan. Retain all the meat juice. Place into an ovenproof dish and cover with foil. Place the chops in the oven to finish off at 170 degrees for 5 minutes.
Garlic cream
Cook two handfuls of peeled garlic cloves in 1 decilitre of drinking milk in a small saucepan. Season with salt, pepper and a few drops of lemon juice. Purée with a hand blender and add a good tablespoonful of butter and finally some chopped-up basil. Serve the cream or sauce lukewarm. Goes well with cooked vegetables, fish or asparagus.
Hasselback potatoes
Peel some potatoes of the same size. Mix together fresh breadcrumbs, salt, pepper and thyme. Make 1 mm-thick slices in the potatoes, but not so that the slices go to the bottom, i.e. the potatoes remain whole. Place the potatoes in an oven dish, brush with melted butter and sprinkle the seasoned breadcrumbs onto the potatoes. Add a knob of butter and some grated cheese onto each potato. Bake in an oven at 170 degrees for 45–50 minutes, depending on the size of the potatoes.
Vegetable accompaniment
Sugar peas and green beans. Chop the bright green vegetables into suitably sized pieces. Stir-fry or boil the vegetables in a very small amount of water seasoned well with salt. Glaze with a few teaspoons of balsamic syrup.
Traditional Pasha
3 tubs of quark (750 g)
3 egg yolks
2 dl sugar
110 g butter
1 small tub of smetana
75 g blanched, ground almonds
50 g vanilla sugar
50 g currants
Beat the yolks with half of the sugar. Cream the fat with the remaining sugar. Blend both the mixtures into the quark and add the seasoning and smetana. Heat the mixture and mix well until it thickens. Do not allow the mixture to boil. Cool the mixture and pour into a mould lined with a damp cheesecloth for twenty-four hours. Remove from the mould and decorate.
Pasha can be served with Colomba, which is an Italian Panettone-type Easter pastry that is sold during Easter at Stockmann Delicatessen.
