Crayfish and Beetroot Mousse Sandwich - a Swedish Lobster Roll
Today is a special day and a special day calls for a special sandwich!
My favourite Swedish baker in Berlin, Malin, releases her wonderful book today named after her exciting project, The Bread Exchange! It's a gem packed with lots of stories and recipes from her bread trading trips which took her around the world. This is a day to celebrate, so I asked Malin to give me her signature black bread for the October edition of our eat in my kitchen x The Bread Exchange sandwich. I wanted to come up with something that's a bit more spectacular and luscious, a creation that can stand up to the dramatic look of the bread which Malin achieves by mixing charcoal powder into the dough (another discovery from her bread trading adventures). One of the most luxurious sandwiches I know is the lobster roll and that gave me the idea to create a Swedish adaptation of this classic. Crayfish, also known as freshwater lobster, beetroot mousse, freshly whipped mayonnaise and dill on thick slices of black sourdough bread! The colours looked stunning but the taste was even better, sweet and creamy!
When I decided to go for crayfish for this sandwich, I didn't think about the preparation. So as soon as I called the fish monger to make my order, I realized that I would have to cook the crustaceans alive to kill them. I'd never done that before but after I got instructions from Malin (and with my boyfriend at my side for support), I felt ready to give it a go. I can't say that it's a nice experience but it's an important one. It makes us appreciate the food that we prepare in our kitchens even more. I'm not a vegetarian, therefore animals are killed for my diet, it's part of the cycle and I prefer to be involved in the whole process which leads to the food on my plate.
Crayfish and Beetroot Mousse Sandwich - A Swedish Lobster Roll
For 4 people you need
crayfish, cooked or alive, 16
sourdough bread 8 slices
dill, snipped, a small bunch
If the crayfish are alive, wash them in cold water (discard the ones that aren't alive). In a large pot, bring lots of water to the boil. Make sure that the water stays boiling hot when you put the crayfish in. Do this one at a time so that the temperature doesn't drop (wait a few seconds after you've dropped one in). When all the crayfish are in the pot cook them for another 1-2 minutes until they all turn red. Take them out of the pot, drain them and let them cool for a few minutes. Peel the meat out of the hard shells and cut into thick slices.
If the crayfish are already cooked, just slice the meat.
For the beetroot mousse
beetroot, unpeeled, 1 (you will need 100g / 3.5 ounces for the mousse)
bay leaf 1
olive oil 1 tablespoon
salt
Cook the beetroot with the bay leaf in salted water for 45 minutes or until the root is soft. Purée 100g / 3.5 ounces of the beetroot in a blender with the olive oil and season with salt.
For the mayonnaise
organic egg yolks 2
olive oil 50ml / 2 ounces
freshly squeezed lemon juice 1 tablespoon
sour cream or crème fraîche 2 teaspoons
a pinch of salt
Drop the egg yolks into a mug which should be just big enough for a stick mixer to fit in it. Start mixing and slowly pour in the oil. When the dip is thick and creamy season with salt and lemon juice and stir in the sour cream.
To assemble the sandwich
Spread some mayonnaise on a slice of bread, add dollops of the beetroot mousse and the sliced crayfish meat on top. Sprinkle with dill and a bit more mayonnaise and close the sandwich with another slice of bread.
Juicy Lamb, Moroccan Lemon and Caper Sandwich
Maltese capers, dried tomatoes, wild fennel seeds, honey and sea salt, these were just some of the goods I took home with me from my last trip to the Mediterranean island and these were also the ingredients I offered Malin from The Bread Exchange to choose from for our next sandwich. The sourdough queen went for salty capers and then it was my turn to come up with an idea for our next eat in my kitchen x The Bread Exchange creation.
Malin called me in the morning when the bread was done, after a night without much sleep as she had to get up a couple times to take care of her caper sourdough bread. I jumped on my bike excitedly to meet her in her kitchen which was already filled with the sweetest smell of freshly baked bread when I arrived. When she showed me her beautiful loaf of bread, juicy and spongy on the inside as always, refined with capers and the amazing oily crust that Malin mastered to perfection, I couldn't wait to get started in my kitchen! A colourful composition of a few strong flavours, a wave of tastes on the tongue, that was my idea when I held the warm bread in my hands.
This inspiration led to a rich sandwich voluptuously stuffed with tender slices of lamb fillet, cooked for just a few minutes to keep it pink on the inside, thin strips of my Moroccan preserved lemons, crisp lemon peel roasted in olive oil (I used both the infused oil and the rind), salty capers and spicy rucola leaves. This was one of those moments when I wasn't sure if I went a bit overboard with the flavours, especially when they are all so powerful on their own. But the first bite cleared any doubts, there wasn't too much of anything, it was just right!
This sandwich has been featured on Food52!
Lamb, Moroccan Lemon and Caper Sandwich
For 4 sandwiches you need
the best sourdough bread you can get, 8 thick slices
lamb fillet 250g / 9 ounces
Moroccan preserved lemons, cut into thin strips, 1/4
lemon peel, 6 long strips
olive oil 3 tablespoons plus more for frying
capers, rinsed and drained, 1 heaped tablespoon
rucola (arugula) leaves, a small handful
black peppercorns, crushed in a mortar
salt
Set the oven to 200°C / 390°F.
In a small baking dish, mix 3 tablespoons of olive oil with the lemon peel and roast in the oven for 6 minutes or until the lemon is crisp and golden (it shouldn't be brown!). Set the oil and roasted peel aside.
In a heavy pan, heat a splash of olive oil, season the lamb fillet with salt and pepper and brown for 1 1/2 -2 minutes on each side. The meat should stay pink to keep its juiciness. Wrap the fillet in aluminum foil and set aside for a few minutes.
Drizzle a little of the lemon oil on a slice of bread and cover with a few rucola leaves. Cut the lamb fillet into thin slices and spread on top of the greens. Scatter over some strips of Moroccan lemon, roasted lemon peel, capers and lemon oil. Sprinkle with some crushed black pepper and close with another slice of bread.
Here are more eat in my kitchen x The Bread Exchange sandwiches:
Sainte-Maure Chèvre, Rosemary Oil and Olive Sandwich
When I picked up another amazing sourdough bread from Malin's kitchen of The Bread Exchange - this time with fragrant rosemary - I had a clear scene in my head. Imagine a relaxed evening in late August, the air is already a little bit crisp and damp as autumn is nearing and you're sitting outside in your garden or close to the open kitchen window. The sky is glowing in all shades of purple and pink, you're cosy, wrapped in a cardigan, thinking about all your wonderful holiday memories. You have a glass of wine in front of you on the table and a pretty little snack which reminds you of all the wonderful flavours of summer. Think of a sandwich made with woody rosemary, fragrant olive oil, black olives and aromatic French goat cheese, like the fine Sainte-Maure de Touraine Chèvre, and some sweet cherry tomatoes on the side! It's so easy to feel good with the right food and the right mood and it's so easy to create this kind of treat, all you need are excellent ingredients!
When we started our eat in my kitchen x The Bread Exchange sandwich series last month, I mentioned how extraordinarily good Malin's bread is, its taste, texture and smell offers all you could possibly ask for in a sourdough bread. For my last sandwich creation I got a turmeric loaf from her, this time she pulled an aromatic rosemary bread out of her oven. It was so tempting, I stood in her kitchen together with Simone, another trader (I mentioned that Malin doesn't sell her bread, you have to trade with her) and I had this warm bread in my hands. The air was filled with the woody smell of rosemary and I couldn't have a single bite of it, I had to wait to make my Wednesday sandwich first. I had to go home, prepare everything and take the pictures, I had to be patient and I didn't feel like waiting at all! I think Simone felt sorry for me, she pulled out her loaf of bread from its brown paper bag and offered me a slice. Simone loves good food, design and photography and shares it with the world on her beautiful Instagram account (instagram.com/fraeuleinsonntag)!
Sainte-Maure Chèvre, Rosemary Oil and Olive Sandwich
For 4 sandwiches you need
the best loaf of sourdough bread you can get, cut into thick slices
Sainte-Maure de Touraine Chèvre (or another soft, aromatic goat cheese), around 120g / 4.5 ounces
olive oil 2 tablespoons
rosemary, finely chopped, 2 tablespoons
a pinch of salt
a pinch of sugar
black olives (preferably Kalamata olives), pitted and thinly sliced, 10
Mix the olive oil, rosemary, salt and sugar. Spread slices of goat cheese on the bread and sprinkle with rosemary oil and olives - enjoy!
