Easter food: all the recipes you need to celebrate

Poached eggs with salmon, capers sauce and old man puree. Photo: Stefan Idetoft

Gubböra à la Maria

4 servings

I get inspiration from the way my grandmother used to make an old man’s mess, with unsmoked caviar, eggs, and anchovies. It is best served very cold and therefore can be well prepared for a while before being enjoyed on rye bread or crusty bread.

4 eggs

4 anchovies slices

2 leeks

2 egg yolks

1 teaspoon Dijon mustard

2 tablespoons rapeseed oil

1 tablespoon unsmoked caviar

2 tablespoons finely chopped dill

2 tablespoons finely chopped chives

1 tablespoon finely chopped parsley

White pepper and salt

Boil eggs well and rinse with cold water. Peel it and chop it fine. Finely chop the anchovies, peel the onions finely. Combine egg yolks, Dijon mustard and oil in a bowl and add chopped eggs, onions and anchovies. Combine caviar and chopped herbs, season with a little freshly ground white pepper. Taste if you need a little salt. Put the mixture in the fridge, then serve it cold with good bread.

Maria Zihammou's Easter table includes poached eggs with hot smoked salmon, caper sauce, old men's puree and a creamy omelette.  Photo: Stefan Idetoft

Maria Zihammou’s Easter table includes poached eggs with hot smoked salmon, caper sauce, old men’s puree and a creamy omelette. Photo: Stefan Idetoft

Poached eggs with spicy smoked salmon and capers sauce

4 servings

To succeed with hard-boiled eggs, it’s important to simmer with a little vinegar, which helps the eggs brown quickly. I usually crack one egg at a time into a cup and carefully pour it into the boiling layer.

4 eggs

2 liters water + ice

1 tablespoon vinegar

1/2 tablespoon salt

Caper sauce:

1 leek

5 option

3 tablespoons of capers

1 tablespoon Dijon mustard

1 teaspoon liquid honey

2 dl mayonnaise

1 dl sour cream

2 tablespoons finely chopped parsley

Salt and black pepper

To apply:

1/2 cucumber

500gm hot smoked salmon

Stored hard cheese, butter and rye bread

Serve eggs and a bowl with a liter of water and ice.

Pour a liter of water into a large saucepan, preferably a jar with a high rim. Boil water, add vinegar and salt. Reduce the heat until the water boils.

Break one egg at a time into a cup or deciliter scale. Let the egg cook for exactly three minutes, then bring the eggs with a perforated spoon, put them in a bowl of ice water until the boiling stops. Leave the egg in the bowl for a few minutes and carefully place it on a plate with a perforated spoon. Repeat the steps with the other eggs. You can also cook eggs over low heat at the same time, but then it is important to keep track of the eggs you lay first so that the cooking time lasts exactly three minutes, which gives the best results.

Peel the onion, chop it finely, and put it in a bowl. Finely chop the cucumber and capers, add to the bowl with Dijon mustard, honey, mayonnaise, fresh cream and finely chopped parsley. Mix and season with a little salt and pepper. Cut the cucumber into thin slices lengthwise.

Serve eggs with sauce with cucumber, salmon, cheese, butter and bread.

Creamy omelette with cumin and cream cheese.  Photo: Stefan Idetoft

Creamy omelette with cumin and cream cheese. Photo: Stefan Idetoft

Creamy omelette with cumin and cream cheese

4 servings

I fry an omelet over low heat, as in France, and fill it with a delicious cream cheese. Choose a hard cheese with plenty of flavor like Västerbotten. Eating hot as cold, that’s really good.

6 eggs

2 tablespoons water


butter for frying


2 dl sour cream

100 gm cheese festrbutin

1 tablespoon cumin

Salt and black pepper


2 tablespoons finely chopped shallots

1 tablespoon coarsely chopped dill

Crack eggs into a bowl and add water and a pinch of salt. Whisk with a fork.

Pour sour cream into a bowl and grate the cheese. Roast the cumin in a frying pan without fat until the aroma begins to appear. Mix the cumin and grated cheese into the sour cream and season with salt and pepper.

Heat some butter in a frying pan and pour in the egg mixture when the butter has cooled. Stir until the omelette begins to stop.

Place the omelette on a plate and fill it with a few tablespoons unturned, keeping the rest on the eating side with good bread. Pour the omelet with finely chopped shallots and chopped dill. Feet it right away.

Beef rack with green onions and chives salad.  Photo: Stefan Idetoft

Beef rack with green onions and chives salad. Photo: Stefan Idetoft

Beef rack with green onions and chives salad

4 servings

Lamb racks are the perfect main dish for herring and eggs. I use crunchy salad and sautéed onions, which with a French-inspired cream sauce becomes a real whole point. Choose meat carefully, preferably from a butcher who knows his stuff.

2 racks of lamb, 450 g

3 tablespoons olive oil

1 tablespoon finely chopped thyme

1 tablespoon finely chopped rosemary

1 teaspoon finely grated lemon peel

Salt and black pepper

To apply:

2 Jim Salad

1 pure pearl onion

2 tablespoons olive oil


2 egg yolks

1 tablespoon Dijon mustard

1/2 lemon squeezed juice

1 tablespoon white wine vinegar

Salt and black pepper

3 tablespoons olive oil

4 tablespoons of cream

1 tablespoon finely chopped parsley leaves

1 tablespoon finely chopped chives

Rub the lamb with olive oil, chopped herbs, and finely grated lemon peel, and season with a little salt and pepper all over. Leave the meat to marinate at room temperature.

Divide and rinse the salad into wedges, draining well. Peel the onions and toast them in a skillet with olive oil until they’re a little nicely browned and just beginning to soften. Season with a little salt and pepper.

Whisk the egg yolks with Dijon mustard and lemon juice and season with a pinch of salt and pepper. Whisk together the olive oil and cream and mix until they turn into a creamy sauce. Then add the chopped herbs.

Fry the meat golden brown in a frying pan and put in a mold. Bake in the middle of the oven at 175 degrees for about 15 minutes, to an internal temperature of 55-58 degrees. Let the meat rest a bit, then cut into slices. Top with salad and roasted onions and sprinkle a good vinaigrette over the salad. Served with roasted potatoes and parsnips.

Easter cake with almond base and lemon cream.  Photo: Stefan Idetoft

Easter cake with almond base and lemon cream. Photo: Stefan Idetoft

Easter cake with almond base and lemon cream

10 bit

Here we’re talking about a rich and creamy creation of Easter cake, which is also gluten-free. Feel free to decorate Easter candy. The cake can be baked the day before and even the lemon cream can be made in advance and stored in the refrigerator until you decorate the cake.

Almond bottom:

300 grams almond block

150g butter, room temperature

1/2 cup sugar

Half a deciliter of potato flour

3 eggs

Lemon cream:

2 organic lemons

2 egg yolks

1 egg

2 dl sugar

100 gm butter


1 deciliter of almond flakes


3 dl cream

1/2 teaspoon real vanilla powder

2 tablespoons powdered sugar

1 lemon, finely grated peel

Optional Easter Candy

Set the oven to 175 degrees.

Roughly grate the almond mass and place in a bowl. Add the butter in small pieces, the sugar and the potato flour, mixing and adding one egg at a time.

Line the bottom of the mold with a removable edge about 24 cm in diameter with parchment paper. Spread the mixture and bake the cake in the middle of the oven for 20 minutes, until it becomes a nice color and bakes well. Set the cake to cool.

Wash the lemon and grate the peel with an iron, try not to get a white peel that has a bitter taste. Squeeze the juice and pour it with lemon peel into a saucepan. Add the egg yolks, eggs and sugar and simmer over low heat while whisking. Stir until the cream thickens, remove the pan from the heat and beat the butter into smaller pieces. Pour the cream into a bowl and put it in the fridge until it cools and freezes.

Roast the almonds in a fat-free frying pan until golden brown and mix with a pinch of salt. Pour into a dish to cool.

Whip the cream with the vanilla and powdered sugar. Spread the lemon cream over the cake, and spread the cream on it in a nice pattern, toasted almonds, a little grated lemon peel, and optional desserts.

Read more: Good drinks for Easter food – wine, champagne and non-alcoholic

Read more: Here is the best Systembolaget beer for Easter in 2022

Maria Zihamo proposes an Easter party

Boil a creamy egg:

When I make herring eggs, I want them to be really creamy. I cook medium-sized eggs for seven minutes and rinse them in cold water until they stop cooking and they retain their creamy texture. Serve with classic accessories like cold smoked salmon, shrimp, herring, butter, and aged hard cheese. Great flavor combinations that I never get tired of. Why do you care?

Easter green accessories:

Season eggs, herring, and everything else with a good green accessory. I try to use mainly what’s in season, like hearty potatoes, crunchy cucumbers, and lots of Swedish herbs. The combination of dill, parsley, and chives is great to eat with all egg dishes. Sprinkle sour cream or crusty bread with butter.

Easter drinks list:

I get a little nostalgic when it comes to Easter drinks. Light, non-bitter lager and ice schnapps are great drinks for the rich flavors of eggs and herring. There are few things that beat red wine with fruit from dark berries to the mild taste of lamb with aromatic herbs. Preferably French over Cabernettes Francs.

Read more: Wine: Eight Odd Bubbles – From Pete Nat to Champagne

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