Easter buffet recipe – from pre-drink to …


Pictured: Anders Norsell

An easy-to-mix drink that you can make alcohol-free by cutting out the light rum. Shake two drinks at once.

time needed: 15 minutes

6-8 cups


250gm frozen and thawed passion fruit pulp

2 dl caster sugar

2 deciliters of water

1 ½ deciliter of pressed lime

1 bowl of mint

3 dl light rum


6 dL Sprite



do this

1. Bring sugar and water to a boil and cook until sugar dissolves. Let the law cool.

2. Pass the pulp of the passion fruit through a fine strainer into 1 dL of juice.

3. Mix passion fruit juice, lime juice, sugar syrup, rum and mint in a shaker, keeping some mint leaves for garnish. Make the drink in batches. Punch a wooden spoon or wooden spoon post until the coin is easily crushed.

4. Add a few ice cubes and shake the drink. Strain into a glass and put on ice. Apply sprite and garnish with mint.

Gubbröra on breadcrumbs

Pictured: Anders Norsell

An excellent snack that everyone usually appreciates. We chose to serve the mixture on rye bread, but of course it is possible to replace the bread with crusty bread or serve the mixture in a small cup.

time needed: 20 minutes

Enough for 6 to 8 people in the buffet


2 eggs

175 grams Matisil

. apple

½ red onion

½ dl mayonnaise

2 tablespoons chopped dill

1 tablespoon of chives

1 cream of salt

1 cream of freshly ground black pepper


4 slices of breadcrumbs


radish thinly sliced

Rashad sandwich

do this

1. Put the eggs in boiling water and cook for 8 minutes. Rinse the eggs with cold water. Peel it and chop it fine.

2. Pour the shovel over the herring and chop it. Peel and core the apple and chop it finely. Peel and finely chop the onion.

3. Mix the herring, eggs, apples, onions, mayonnaise, dill and chives. Season with salt and pepper.

4. Take out small pieces of bread using a glass beaker with a diameter of 4 cm. Add the old men’s puree and top with horseradish and watercress.

Shrimp marinated with lemon and herbs on spoon

Photo: FAnders Norrsell

A simple and easy to prepare snack that you can serve on spoons or in small cups. There is a little oil in the dish, so remember to serve spoons on a napkin. If you don’t like cilantro, replace it with dill.

time needed: 15 minutes

Enough for 6 to 8 people in the buffet


500gm shrimp with shells

1 jar coriander

1 clove garlic

1 hot red pepper, eg bell pepper

3 tablespoons olive oil

2 tablespoons of pressed lime

salt a teaspoon of salt



do this

1. Shrimp peel. Finely chop the cilantro, reserving a few leaves for garnish. Peel the garlic and chop finely. Peel the squash, grate and chop it fine.

2. Mix the coriander, garlic, cayenne pepper, oil and lemon juice. Stir prawns and season with salt.

3. Serve shrimp on spoons and garnish with coriander.

salmon with tomato

Pictured: Anders Norsell

It is preferable that salmon be lukewarm at the buffet.

time needed: 20 minutes + 25 minutes in the oven

Enough for 6 to 8 people in the buffet


1.2 kg Boneless salmon fillet with ASC mark

1 lemon

1 dl hot sauce

2 teaspoons paprika powder

1 teaspoon + 1 teaspoon salt

2 cream freshly ground black pepper

1 creamy cayenne pepper


500 g of cherry tomatoes, preferably of different colors

1 clove garlic

½ dL olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon salt

2 cream freshly ground black pepper


1 bowl of basil

do this

1. Set the oven to 200 degrees. Place the salmon on a tray lined with parchment paper. Rinse the lemon well with lukewarm water. Shot the shell. Mix lemon peel with hot pepper sauce and paprika powder. Season with a teaspoon of salt, pepper, cayenne pepper.

2. Sprinkle 1 teaspoon salt over the salmon and brush the sauce. Cook salmon in the middle of the oven for about 25 minutes.

3. Tomatoes: Cut the tomatoes in half. Peel and grate the garlic clove. Mix garlic with oil, vinegar and honey. Season with salt and pepper. Flip the tomatoes and let them marinate at room temperature for 20 minutes.

4. Spread half a tomato over the salmon and scrape over half of the basil leaves. Mix the rest of the basil with the tomatoes and serve on the side.

Easter salad with primrose and spelled with dill and caper dressing

Pictured: Anders Norsell

A rich and nutritious salad that goes perfectly with salmon but also as one salad.

time needed: 30 minutes

Enough for 6 to 8 people in the buffet


3 del spell

2 tablespoons chopped dill

1 tablespoon rapeseed oil

150 gm green beans

150gm frozen wax beans

150g frozen soybeans

2 beets

2 polkabetor


¾ dL rapeseed oil

3 tablespoons squeezed lemon

2 tablespoons chopped dill

1 tablespoon small grave



lemon wedges

do this

1. Boil the wheat kernels according to the instructions on the package. Let it cool a little and mix it with dill and oil.

2. Prepare the green beans and cook them in lightly salted water for 3 minutes. Rinse it with cold water and leave it to dry.

3. Melt the wax beans and soybeans according to the directions on the package. Peel and grate the squash and cut it into thin slices, preferably on a mandolin.

4. Mix buckwheat with green beans, wax beans, soybeans and beets.

5. Sauce: Mix the oil, lemon juice, dill and capers together. Pour the sauce over the salad.

6. Garnish the salad with dill and lemon. Warm serviced room. ★


We used a mandolin to get nice, thin slices of beets. If you don’t have one, use a cheese grater.

Asparagus salad with my soldiers

Pictured: Anders Norsell

Here, tender asparagus stalks are served with gondola balls made with ricotta and Parmesan cheese. It almost looks like a fluffy cloud of cheese when you eat a gnodiball.

time needed: 30 minutes + time in the fridge + 30 minutes until onions are soft

Enough for 6 to 8 people in the buffet


500 g green asparagus


50 gm parmesan cheese

500 gm ricotta cheese

salt a teaspoon of salt

1 cream of freshly ground black pepper

3 dl semolina

Pickled red onions

1 deciliter of fine sugar

1 ½ deciliter of water

½ deciliter of vinegar (12%)

1 red onion


5 radishes

do this

1. Gnudi: Vinereve Parmesan cheese. Mix parmesan cheese, ricotta, salt and pepper. Roll the mixture into 35 small balls with hands washed with water. Put it on a plate of semolina and roll it until it is covered with semolina. Leave the balls in the refrigerator overnight.

2. We mix the semolina from the soldiers and put it in boiling, slightly salted water. Let it boil for 3 minutes until it floats. Eat it with a perforated spoon and let it dry.

3. Pickled red onions: Mix sugar, water and vinegar. My heart until the sugar dissolves. Peel the onion, cut it into thin slices, and put it in the pan. Leave it to soak for 30 minutes.

4. Cut the bottom of the asparagus and boil it in lightly salted water for about 3 minutes. Strain it and put it on a plate. Add gnodi and add pickled onions. Cut the radish into thin slices and sprinkle them.

Roasted eggs between spinach and tomatoes

Pictured: Anders Norsell

In the spinach mixture, small pits are made where the eggs are cracked and baked for a short time. The eggs are creamy and delicious. A dish that is prepared at the last minute.

time needed: 15 minutes + 15 minutes in the oven

Enough for 6 to 8 people in the buffet


6-8 eggs

1 yellow onion

1 tablespoon butter

200 grams of spinach

1 teaspoon salt

½ teaspoon freshly ground black pepper

150g cherry tomatoes


Rashad sandwich

chili flakes

do this

1. Set the oven to 225 degrees. Peel and chop onions. Fry in butter in a skillet. Add spinach and let it simmer. Season with salt and pepper.

2. Pour the mixture into a greased oven dish. Cut the tomatoes in half and add. Make 6-8 small pits in the spinach and crack the eggs.

3. Cook in the middle of the oven for about 15 minutes. The egg white should harden, but the yolk should be loose. Put on top of the Rashad love and chili flakes.

easter cake

Pictured: Anders Norsell

The cake is covered with a wonderful cream with flavors of berries, cream and cream cheese. The cream also covers a layer inside the cake, and in the other layer hides a thin Nutella filling. Top with chocolate eggs and optional sprinkles, and the gorgeous cake is ready!

time needed: 40 minutes + 35 minutes in the oven

into 10-12 pieces


4 eggs

2 dl caster sugar

1 deciliter of wheat flour

1 deciliter of potato flour

2 teaspoons baking powder

Raspberry filling and appetizer

250gm frozen raspberries

400 gm natural cream cheese

1 deciliter of powdered sugar

3 dl whipping cream

Nutella filling

1 liter whipping cream

1 deciliter of Nutella


candy eggs


do this

1. Set the oven to 175 degrees. Beat eggs and sugar until mixture is fluffy. Mix the flour, potato flour and baking powder and mix them into the mixture. Stir until everything is mixed.

2. Pour the mixture into a greased frying pan with a removable rim, 24 cm in diameter. Bake in the lower part of the oven for about 35 minutes. Let the cake cool.

3. Raspberry filling: Boil the raspberries and pass them through a strainer. to calm down.

4. Whisk together raspberry puree, cream cheese and powdered sugar. Add cream a little at a time while whisking.

5. Nutella filling: Whip the cream. Mix cream and Nutella.

6. Divide the cake into three bases. Raspberry filling is wide in the first bottom and placed in the second bottom. Spread over Nutella cream and place on the last base.

7. Raspberry filling around and on top of the cake. Sprinkle the rest of the filling on the cake and decorate with eggs and berries.

Prepare as follows:

Two days ago:

Boil the drink for the drink

1 day ago:

Hit the rounds for the old man’s mess and store it in a plastic bag

Mix the seasoning mixture with the salmon

Make My Soldiers For Asparagus Salad

Boil the wheat kernels and keep them cold

Make the dressing for wheatgrass salad

Bake the bottom of the cake

5 hours ago:

Peel the prawns and mix it with the other ingredients.

Make old man puree and add tomatoes to salmon

Pickled onions for asparagus salad

Make the raspberry and Nutella filling for the cake and put it together

just before:

Put the shrimp on spoons and put the old man’s dough on the bread rolls

Spread the spice mixture over the salmon and fry in the oven

Make Spinach-Baked Eggs Boil Asparagus for a Salad With My Soldiers

Decorate the cake

Matching food and drink

Set up a small buffet of drinks so that everyone can choose to taste.


Salto Akvavit (80), Sweden, 169 SEK (35 cl)

Marinated organic schnapps flavored with fennel, cumin and shallots. Switch good taste for Easter food.


Landsort Lager (1466), Sweden, 30:30 (50 cl)

A light beer with integrated bitterness and freshness. Ingredients of bread, herbs and a little honey. Good beer in all respects.


Loimer Lenz Riesling 2020 (4350) Austria 139 SEK

An appetizing white wine with pure and healthy fruit. Lime ingredients, apple and a little honey.

dessert wine

Prachito dacchi Prada 2019 (6260). Italy 99 SEK (37.5 cl)

Pearl red dessert wine. Tones of red berries and herbs and a light floral touch. Here sweetness and freshness – excellent for the cake.


Wisby Lager Alkoholfri (19022), Sweden, 15:50 (33 cl)

A light, non-alcoholic beer with a fresh look, streaks of citrus, some bread and a balanced bitterness.

Natureo Free Muscat 2019 (1912), Spain, 55 kr

A non-alcoholic white wine with a slight grape sweetness and freshness, hints of pear and a little floral undertone.

Recipe and design by Bitte E: son Forsberg & Kerstin Svensson. As published in Allt om Mat.

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