menu - 18 february

~small bites~

potato cakes with herring roe and beetroot salad

pickled herring with herb remoulade on rye

veal & pork meatballs with cowberry compote

~main~

whole poached salmon
potato and celeriac bake
sweet pickled beetroot
fennel slaw

~cheese~

swedish blue served with honey and gingerbread thins

~dessert~

rhubarb trifle

~

bitter chocolate truffles

This Saturday Nikki Fletcher and I are jointly hosting a private supper club event. In a change to usual proceeding we're having the food buffet style, and Nikki will be bringing along some great wines to taste with each of the courses.

I've been feeling the need to freshen up my menus after a winter of pastry, pies and potatoes, so I've been researching Scandinavian food. I would like to say that this is driven by a deep intellectual need to understand our Northern European friends better, but in reality it's down to my current obsession with Borgen. Very deep, me! I think it's quite challenging food for wine matching too, all those vinegary pickles, but Nikki is the woman for the job.

Comments

[lovefoodpinny]

Hi,
I love your menus - so well-devised. Particularly, like the
"swedish blue served with honey and gingerbread thins". I do prefer good cheese to a dessert - delicious!
Can't wait for more posts from you.