Lunch Recipes

Cured salmon served with mustard-dill sauce and bread or potatoes. Ingredients (Serves 4–6) For the Gravlax: 500 g fresh salmon fillet, skin on, pin bones removed 2 tbsp coarse salt 2 tbsp sugar 1 tsp crushed black pepper 1 large bunch fresh dill For the Dill Sauce (Hovmästarsås): 2 tbsp Dijon mustard 1 tbsp sugar or honey 1 tbsp white wine vinegar or lemon juice 3 tbsp neutral oil (sunflower or canola) 2 tbsp fresh dill, finely chopped Salt and pepper, to taste To Serve: Lem

Traditional dish made with meat, potatoes, and vegetables, often served as a hearty midday meal. Ingredients (Serves 4–6) 500 g beef or lamb, cut into cubes 2 tbsp butter or oil 1 onion, chopped 3 carrots, diced 1 leek, sliced 4–5 potatoes, peeled and diced 1 small rutabaga (swede), diced 800 ml beef or vegetable stock 1 bay leaf Salt and freshly ground black pepper, to taste Fresh parsley, chopped, for garnish Preparation Brown the meat: Heat butter or oil in a large pot ove

Popular Bavarian meatloaf served warm with boiled or fried potatoes and mustard. Ingredients (Serves 2–4) 500 g Leberkäse (whole loaf or thick slices) 800 g potatoes Salt, to taste Optional Additions: 1 tbsp butter Fresh parsley, chopped German mustard (sweet or medium-hot) Gravy or pan juices Preparation Prepare the potatoes: Peel and boil potatoes in salted water for 20–25 minutes until tender. Drain and keep warm. Optionally, mash with butter or serve whole with parsley. C

Classic German lunch dish with grilled sausages, fermented cabbage, and mustard. Ingredients (Serves 2–4) 4–6 Bratwurst sausages 500 g sauerkraut, drained 1 small onion, finely chopped 1 tbsp butter or oil 100 ml chicken or vegetable stock 1 bay leaf 5–6 caraway seeds (optional) Salt and freshly ground black pepper, to taste To Serve (Optional): Mustard (Dijon or German mustard) Boiled or mashed potatoes Crusty bread or pretzels Preparation Prepare the sauerkraut: Heat butter