#88: Sweden

The Lent season is upon us.

I say that like “winter is coming” on Game of Thrones, when in reality, I enjoy the challenge of giving things up for Lent. It hardly feels like Lent and Easter time with the weather this week being in the 70s.. so that’s sort of wonderful. I love Colorado for so many reasons, but blizzards followed by heat is something of a state trademark. For Lent this year, Colorado might want to consider giving up the wind though… it’s really messing up my marathon training 😉 Just a suggestion from a native.

THE DINNER: As a catholic of 27 years, I am comfortable with fried with most every week of Lent. It was home-plate for us tackling this for our Swedish dish this week. Stekt Strömming is a classic Scandinavian meal consisting of fried herring with toast and sometimes mashed potatoes and lingonberries. It’s sort of like the Swedish take on American steak and potatoes.

Stekt Strömming Recipe: http://www.seriouseats.com/recipes/2010/12/scandinavian-streetfood-fried-herring-on-crisp-bread-tarter-sauce-recipe.html



Ease of prep and cooking: TWO STARS out of five this meal!
We hit a snag finding herring. That was the only hang up. We were going to substitute Sardines, but we couldn’t find fresh ones. Chalk it up to land locked state we live in. We settled on halibut. This was not an exciting fish– we were really looking forward to the herring. All things considered though, it was not a hard ingredient list to come by, and frying fish is not a difficult task.

Best dish of all time scale: FOUR STARS out of five for Meal!!
Like stated above, we are big fish eaters and especially during Lent we enjoy fish every Friday. So this one, though delectable, just didn’t blow us away. It was expected. It’s fried fish with what can only be described as tartar sauce (albeit amazing homemade tartar sauce) and on toast… making this an open face fish sandwich. Apart from all the cliche, the best part of this was the red onion. As someone who is a seafood purist, red onions in all their over powering glory don’t come near my seafood. This was such an amusing combination. It was lovely and while competing with the fish and tartar, was not the craziest combo. I was a big fan, and that’s probably what saved this ho-hum dish this week earning a four star and not lower.

Almost hitting those triple digits, we trek on to #89 which will find us in a different hemisphere in Ecuador

 Don’t blow away!
– L & K

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