24/06/2014

MUSTARD MARMALADE FOR GRAVLAX


The so far wonderfully variable June weather didn't fail us during Midsummer either: All four seasons we saw during the weekend of nightless (and sleepless) nights.

Despite the temperatures that threaten my basils in the garden, or the hailstorms we've had few, I feel like the summer has finally begun. Must have something to do with the summery food. One of my favourite things on Midsummer table is mustard marmalade which makes the most perfect match for gravlax and new potatoes.

The marmalade is one of the things we can't do our Midsummer without in my family. Actually few years back we needed to set some rules and regulations so that the sweet brown preserve wouldn't have lost it's value: We decided it's only allowed to make it during new potato season, but not before Midsummer. And then again for Christmas table.

Having something to wait for, you know. Keeping things fresh. Playing hard to get.


MUSTARD MARMALADE FOR GRAVLAX

3 tbsp butter
4 shallot onions (small), diced finely
3 tbsp Dijon-mustard
1 tbsp sugar
1 tbsp dark syrup (treacle)
2 tbsp dill, chopped

  1. Melt the butter on a pan and add chopped onions. Sauté until onions are tender (couple of minutes).
  2. Mix in the mustard, sugar and syrup and let it bubble gently for few more minutes, stirring occasionally.
  3. Set aside and let cool completely. After cooling, add the chopped dill.

2 comments :

  1. En ole ikinä kuullutkaan sinappimarmelaadista, mutta nyt mun on pakko saada sitä. Kuulostaa jumalaiselta!

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    Replies
    1. Jumalainen on oikea adjektiivi tässä kohtaa.

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