Pepparkakor and salmon
Our eyes fell on yet another ginger snap recipe from ICA. After all, it’s really only this time of the year when you can enjoy ginger snaps fully. ICA promises the following is an easy recipe, we fell for it because it involved such an unlikely combination. In Swedish the recipe is called “Pepparkakor med lax och ostkräm”, which would be Ginger snaps with salmon and cheese cream in translation. The recipe yields 10 portions.
100 g cold smoked salmon
1 celery stalk
4 oz crème fraîche
100 g fresh cheese (might be hard to find – but can be substituted with a mix of cottage cheese and plain yoghurt)
20 ginger snaps
1. Shred the salmon into fine pieces, and cut the celery into thin slices.
2. Mix the crème fraîche and the fresh cheese into an even batter.
3. Put the salmon and the celery into the batter.
4. Put a pat of it on 10 ginger snaps and cover with the rest of them.