{"id":2399,"date":"2016-12-21T06:58:53","date_gmt":"2016-12-21T05:58:53","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=2399"},"modified":"2016-12-20T20:59:46","modified_gmt":"2016-12-20T19:59:46","slug":"rodbetsgravad-lax-och-senapsgravad-stromming","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/rodbetsgravad-lax-och-senapsgravad-stromming\/","title":{"rendered":"R\u00f6dbetsravad lax och senapsgravad str\u00f6mming"},"content":{"rendered":"

Hur ser ert julbord ut? V\u00e5rt krymper trots att vi blir fler. Vi har reducerat, men det finns r\u00e4tter jag inte vill vara utan. En jul utan gravad fisk skulle allt vara lite tristare. R\u00f6dbetsgravad lax och senapsgravad str\u00f6mming! De blir kvar! Och nu \u00e4r tiden inne. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

N\u00e4r snygglaxen \u00e4r skuren i l\u00f6vtunna skivor och vackert radad p\u00e5 fat k\u00e4nns de alltid lika bra. Det \u00e4r festmat som h\u00e4ngt med sedan jag var liten. Jul, p\u00e5sk och midsommar. \u00c5r efter \u00e5r. Mamma var helt klart en pionj\u00e4r f\u00f6r jag har varit ensam om den magnifikt r\u00f6dkantade laxen tills f\u00f6r n\u00e5gra \u00e5r sedan.<\/p>\n

Och jag har skrivit om den tidigare p\u00e5 bloggen. D\u00e4rf\u00f6r kommer inget recept utan en l\u00e4nk. Klicka h\u00e4r<\/a> s\u00e5 hamnar du r\u00e4tt. D\u00e4r hittar du ocks\u00e5 en sorts frisk sallad att servera till om du inte k\u00e4nner f\u00f6r gravlaxs\u00e5s. Den passar f\u00f6r \u00f6vrigt till det mesta p\u00e5 julbordet.<\/p>\n

Och s\u00e5 \u00e4r det kockbrosans str\u00f6mming. Efter att han serverat julbord hela december fanns det bara en sak han ville ha p\u00e5 sj\u00e4lva julafton. Kall \u00f6l och senapsgravad str\u00f6mming. Och den h\u00e4nger envist kvar.<\/p>\n

\"julbord,<\/a>
R\u00f6dbetsgravad lax och senapsgravad str\u00f6mming. Gott och vackert p\u00e5 julbordet.<\/figcaption><\/figure>\n

Inget att v\u00e4nta p\u00e5, s\u00e5h\u00e4r g\u00e5r det till.<\/p>\n

Senapsgravad str\u00f6mming<\/h2>\n

Dag 1<\/h4>\n
    \n
  • 600 g str\u00f6mmingsfil\u00e9<\/li>\n
  • 5 dl vatten<\/li>\n
  • 1 dl \u00e4ttikssprit<\/li>\n
  • 1 msk salt<\/li>\n
  • 1 tsk socker<\/li>\n<\/ul>\n

    Dag 2<\/h4>\n
      \n
    • 5 msk senap, typ slotts<\/li>\n
    • 2 msk sk\u00e5nsk senap<\/li>\n
    • 3 msk socker<\/li>\n
    • 3 msk \u00e4ppelcidervin\u00e4ger<\/li>\n
    • \u00bd tsk salt<\/li>\n
    • 2 dl rapsolja<\/li>\n
    • en knippa dill<\/li>\n<\/ul>\n

      G\u00f6r s\u00e5h\u00e4r<\/h4>\n
        \n
      1. Dra str\u00f6mmingen. Det vill s\u00e4ga dra av skinnet fr\u00e5n fil\u00e9erna. Blanda lagen, l\u00e4gg i fisken och st\u00e4ll i kyl till n\u00e4sta dag. Tolv timmar ska den vila i lagen.<\/li>\n
      2. Ta upp fil\u00e9erna och l\u00e5t de rinna av n\u00e4r du g\u00f6r s\u00e5sen. Blanda senap med socker, vin\u00e4ger och salt. Droppa ner oljan medans du vispar som en tok alternativt l\u00e5ter stavmixer eller elvisp g\u00f6ra jobbet. \u00d6verg\u00e5 fr\u00e5n att droppa till att h\u00e4lla ytterst f\u00f6rsiktigt. Vispa, vispa. Smaka av och tills\u00e4tt eventuellt lite mer salt.<\/li>\n
      3. Sk\u00e4r dillen fint och r\u00f6r i den innan du l\u00e4gger i str\u00f6mmingen, r\u00f6r om och st\u00e4ller kallt i \u00e5tta timmar eller mer.<\/li>\n<\/ol>\n

        N\u00e5gra fr\u00e5gor p\u00e5 det eller p\u00e5 n\u00e5got annat matigt? D\u00e5 \u00e4r du v\u00e4lkommen att skriva en kommentar s\u00e5 lovar jag svara direkt. H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

        Hur ser ert julbord ut? V\u00e5rt krymper trots att vi blir fler. Vi har reducerat, men det finns r\u00e4tter jag inte vill vara utan. En jul utan gravad fisk skulle allt vara lite tristare. R\u00f6dbetsgravad lax och senapsgravad str\u00f6mming! De blir kvar! Och nu \u00e4r tiden inne. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":2400,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[63],"tags":[98,141,213,214],"yoast_head":"\nR\u00f6dbetsravad lax och senapsgravad str\u00f6mming - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"R\u00f6dbetsgravad lax och senapsgravad str\u00f6mming. Julbordet \u00e4r reducerat och befriat fr\u00e5n en hel del m\u00e5sten. Men de h\u00e4r favoriterna \u00e5terkommer \u00e5r efter \u00e5r!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogg.land.se\/skog-till-bord\/rodbetsgravad-lax-och-senapsgravad-stromming\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"R\u00f6dbetsravad lax och senapsgravad str\u00f6mming - Skog till bord | Katarina Ekestr\u00f6m\" \/>\n<meta property=\"og:description\" content=\"R\u00f6dbetsgravad lax och senapsgravad str\u00f6mming. Julbordet \u00e4r reducerat och befriat fr\u00e5n en hel del m\u00e5sten. 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