Swedish smorgasbord 2015 Lassa Maja

The christmas table

Just finishing off my second christmas season at Lasse Maja's Wärdshus.
A unique restaurant on Stockholms north western outskirts, a 350 year old staging, guest house and court house.
At Lasse Maja we're working up to 7000 guests during the 4 week season, intense and busy.     

the following is our "Traditional" take on the five course buffet

For the inexperienced, one should choose from each of the different sections in turn thus  avoiding mixing all to much, keeping the tastes true to themselves can also be a challenge avoid this by not overfilling your plate come back for a second time for your favorit dishes.

first course

herrings, baltic herrings, potatoes, hard cheese, onions, sour cream, crisp bread and herring dishes

second course

salmon in all its forms, eggs, fish roe & div. fish dishes

third course

cold cuts, and garnishes, sallads, christmas ham and mustard

fourth course

hot dishes and garnishes

fifth course

sweets, desserts, cheese and fruit 

Lasse Maja

Christmas Smorgasbord

2015

Herrings

Matjes herring

Skagen herring

Mustard herring

Pickled herring

Sour cream and herb herring

Blueberry pickled herring

  

Baltic herring baked with cod roe caviar

Baltic herring baked with tomato and dill

Fried and pickled Baltic herrings

Grebbestads gentleman’s savoury

Herring salad

Chopped red onions, sour cream

Dill flavoured potatoes

Rye bread, Wort bread, Christmas crisp bread

Butter

Schnapps flavoured cheese, cumin flavoured cheese

Fish

Dill gravad salmon with honey and cider flavoured mustard sauce

Hot smoked salmon with lime and ginger crème fraiche

Smoked salmon with apple and fennel dip/lemon

Cold poached salmon with dill mayonnaise and pickled cucumber

White fish roe with sour cream and chopped red onions

Filled eggs topped with salmon and shrimp mayonnaise

Salmon salad

Salads

Vegetable salad

Waldorf salad

Beetroot salad

  

Cold cuts

Christmas ham

Cognac and fig mustard, coarse ground mustard, extra strong mustard

Smoked led of mutton

Alder chip smoked breast of turkey

Beef pastrami

Christmas salami

Butchers salami

Venison salami

Rostbiff

Baked liver pate

Pickles, Salt cucumber, Cornichons, Cumberland sauce, pickled onions.

  

Hot buffet

Jansson temptation

Swedish meatballs with sweetened lingon berries

Small sausages

Honey and ginger slow baked side of pork

Apple pure

Beef brisket with vegetables and horseradish

Spinach omelette

Roasted root vegetables with parsley pesto

Boiled potatoes

Slow baked cabbage

Red cabbage

  

Classic lute fish

Served with béchamel sauce, all spice, potatoes and peas

  

Dessert

Creamed rice a la Malta

Small lands cheese cake with cloudberry jam

Chocolate mousse

Vanilla pannacotta

Saffron cheesecake

Chocolate cake

Old fashioned struvor “rosette” with whipped cream and raspberry jam

Fresh fruit salad

Gingerbread biscuits

Ingrid Marie apples

Christmas sweets

Christmas toffee

Chocolates

Mint caramel, toffee caramel and raspberry liquorice caramel

Toffee fudge

Scum Santa

Polka spirals

Lingon berry marmalade

Blueberry marmalade

Fruit marmalade

Mint kisses

Cheese

Cambozola cheese

Brie de meaux

Farmhouse cheddar

Caprinelle aged goat’s cheese

Edam cheese

Spiced berry jam & crackers

Our herrings five relative traditional kinds an the house speciality blueberry herrings, our skagen and mustard herrings are the most popular.

The salmon selection hot smoked and traditional gravad are the most popular along with the filled eggs.

Cold cuts the christmas ham and mustard selection is traditionally the focus area flanked by pork charcuterie on one side and special meats on the other

The hot buffet a new presentation for this year, the purchase of heat lamps and hot plates allowed us to take away the cumbersome chaffing dishes, giving a freer guest flow, better presentation and ease of practicality, a win win investment, Jannsons temptation is the most popular dish closely followed by meat balls.
New this year was the roasted seasonal root vegetables with parsly and sunflower seed pesto, the popularity of this dish showed us that the food trends are changing and that people will eat more vegetables and in this case in exchange for meat products.

The dessert buffet, a treat for young and old

all in all a great effort by the team 7000 guests from a small kitchen and a container gets on all of our nerves, but thats half the fun.