Here are two classic Swedish dishes that offer an alternative to or an excellent addition to Easter - perfect to serve on Easter Sunday, the day after your Easter smörgåsbord.

Salmon pudding with melted butter and green peas
Serves 4


800 g (1-3/4 pounds) potatoes, preferably firm and waxy
1 bunch dill
2 onions
Butter (for frying and greasing the pan)
600 g (1-1/3 pounds) salmon fillets
4 eggs
2 dl (1 cup) cream
2 dl (1 cup) milk
Salt and pepper
400 g (14 ounces) green peas
50 g (3-1/2 tablespoons) butter

1. Peel and boil the potatoes with some of the dill. Drain and let the potatoes cool.
2. Preheat the oven to 200°C (400°F).
3. Peel and thinly slice the onions. Fry in butter until golden brown.
4. Slice the salmon and chop the remaining dill.
5. Whisk together the eggs, cream and milk, and season with salt and pepper. The mixture should be quite salty because it will flavor both the potatoes and the salmon.
6. Grease an ovenproof dish with butter.
7. Slice the potatoes and layer potatoes, salmon, onion and dill (but save a little dill for garnish) in two or three layers.
8. Pour the egg mixture evenly over the layers and bake for 35 to 40 minutes, depending on the thickness of the pudding.
9. Heat the water to boiling and add the peas. Cook for about 15 seconds, then drain. Sprinkle with salt.
10. Melt the butter in a saucepan and skim off the white protein that bubbles up. When the butter is a pale golden brown, it is ready to serve.
11. Garnish with remaining dill and the peas. Drizzle melted butter over and serve immediately.

Poached cod
with grated horseradish, eggs and fresh shrimp

Serves 4

600 g (1-1/3 pounds) cod fillets, preferably cod loins
1 liter (4 cups) water
2 teaspoons salt
1 tablespoon canola oil
1 tablespoon butter
16 small new potatoes
1 liter (4 cups) water
1 tablespoon butter
2 dill stalks

4 eggs (at room temperature)
150 g (6 ounces) fresh shrimp (in their shells)
5 cm (2 inches) fresh horseradish, grated
50 g (3-1/2 tablespoons) butter
2 dill stalks

1. Combine the water and salt, stirring until the salt is dissolved.
2. Cut the cod into four pieces of equal size, place in a deep dish and pour in the salt water to cover. Refrigerate 3 hours.
3. Scrub and boil the new potatoes with butter and dill for 15–20 minutes depending upon their size.
4. Boil the eggs (heat water to boiling, add the eggs and let simmer for around 6 minutes), cool under cold water, peel and slice or cut into wedges.
5. Shell the shrimp.
6. Preheat the oven to 125°C (250°F).
7. Heat a frying pan. Add the oil, then the butter. When butter has melted, add the cod to fry, skin side down (if still on), for 60 to 90 seconds, then turn and fry on other side until nut brown, 30 to 60 seconds.
8. Transfer cod to an ovenproof dish and place in the center of the oven for 6 to 10 minutes, depending on thickness. Optimal internal temperature for direct serving is 44–45°C (111–113°F).
9. While the fish is in the oven, brown the butter.
10. To serve: Place the potatoes in the middle of the serving plate. Arrange the egg slices/wedges and shrimp over the potatoes, then top with fish and grated horseradish. Pour over the browned butter. Garnish with dill strands.