Tempting lunch dishes

Easter ushers in the arrival of full-blown spring. This is the season for slightly lighter dishes bursting with flavour and colour. Be inspired by our lunch ideas featuring salmon, herring, chicken and – of course – eggs. 

Below you will find recipes for Easter salad, Poached egg with asparagus and salmon on salad leaves, Easter chicken, Easter salad with bacon, Marinated asparagus, Easter salsa with prawns, Mustard marinated herring and Herring salad.


Easter salad

Easter salad

serves 4
Ingredients

2 salmon fillets, 125 g each
1000 ml water
5 g salt
15 g Dansukker Granulated Sugar
10 white peppercorns
500 ml salad leaves (any type)
100 g frozen green asparagus
100 g freshly smoked salmon
250 g unpeeled prawns, frozen or fresh
4 boiled eggs

Dressing
50 ml mayonnaise
150 ml crème fraîche
Generous pinch salt
Generous pinch white pepper
1/2 tsp Colman’s mustard powder
5 g Dansukker Icing Sugar
50 ml dill, finely chopped
50 ml parsley, finely chopped
100 ml spring onion, finely chopped

Garnish
Fresh dill


Rinse the salmon fillets in cold water. Put the water, salt, sugar and peppercorns in a saucepan and bring to the boil. Add the salmon and bring back to the boil. Take the saucepan off the heat and leave to stand for 15-20 minutes.

Rinse the salad leaves and drain on kitchen paper. Arrange the salad leaves on individual bowls or plates. Cut the salmon into pieces and divide it between the bowls/plates.

Bring a litre of water to the boil in a saucepan with a teaspoon of salt. Add the asparagus. Take the saucepan off the heat and leave to stand for 5 minutes. Cut the asparagus into pieces.

Peel the eggs and prawns. Cut the eggs into wedges. Cut the smoked salmon into strips. Arrange the asparagus, eggs, prawns and smoked salmon strips in the bowls/plates. Mix together all the ingredients for the dressing. Spoon the dressing over the salad. Garnish with sprigs of dill. Serve with bread.

The recipe was made by

Dansukker

Poached egg with asparagus and salmon on salad leaves

Poached egg with asparagus and salmon on salad leaves

serves 4
Ingredients

4 eggs
1/2 tsp salt
1 tsp white wine vinegar
200 g green asparagus
200 g freshly smoked salmon
100 g salad leaves (any kind)

Sauce
1 egg
1 tbsp Dijon mustard
1 garlic clove
1 tbsp Dansukker Cane Syrup
1 tbsp white wine vinegar
1 tbsp chicken stock
2 tbsp grated mature cheese
2 dl rapeseed oil


Fill a large saucepan with water. Add the salt and vinegar. Bring the water to a gentle boil. Crack an egg on a saucer and carefully tip the egg into the boiling water. Boil for 4 minutes until creamy yellow. If you want a harder or softer egg, increase or reduce the cooking time by 1 minute. Place the egg on a piece of kitchen towel to dry the water. Repeat until all the eggs are poached.

Bring the asparagus quickly to the boil. Remove the saucepan from the heat and leave to stand for 2-3 minutes.

Place everything for the sauce except the oil in a blender and mix to an even texture. Add the oil drop by drop and mix until a smooth sauce.

Arrange the salad leaves on four plates. Distribute the asparagus and salmon on the salad. Place an egg on each plate and serve with the sauce and a little bread.

The recipe was made by

Dansukker

Easter chicken

Easter chicken

Serves 4
Ingredients

600-700 g chicken fillets

Marinade
1 dl white wine
1/2 dl rapeseed oil
1 tsp Dansukker Vanilla Sugar
2 tbsp chicken stock
Grated zest of half a lemon
Generous pinch white pepper

Sauce
1 onion, diced
1 tbsp butter or margarine
1 tbsp Dansukker white syrup

Marinade
1 dl orange juice
2 tsp potato starch

Vegetables
1 red pepper
1 yellow capsicum
10 cm piece of leek
1 red onion
1 tbsp butter or margarine
1 tbsp Dansukker Cane Syrup


Combine all the ingredients for the marinade in a thick plastic bag. Add the chicken fillets and tie the bag closed. Shake the bag so that the marinade coats the chicken. Refrigerate for a couple of hours. Place the chicken fillets in a greased ovenproof dish and bake in the oven at 175 °C until their internal temperature is 70 °C. Melt the butter/margarine in a saucepan, add the onion and syrup and sauté until the onion is soft. Add the marinade and orange juice and bring the boil. Mix the potato starch with a little cold water and stir into the sauce to thicken it. Strain the sauce.

Rinse the capsicum and leek. Cut the capsicum into large pieces. Slice the leek. Peel the onion and cut it into wedges. Melt the fat in a frying pan. Add the vegetables and syrup and sauté until the vegetables are warm but still firm.

Arrange the chicken, sauce and vegetables on heated plates and serve with boiled rice, pasta or potatoes.

The recipe was made by

Dansukker

Easter salad with bacon

Easter salad with bacon

serves 4
Ingredients

2 1/2 dl rocket
2 1/2 dl red chard
2 1/2 dl baby spinach
100 g green asparagus
150 g yellow cherry tomatoes
2 avocados
1 red onion
2 packets bacon
4 boiled eggs

To serve
50 g toasted pistachios
Basil

Dressing
1 tbsp Dansukker Cane Syrup
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp freshly squeezed lemon juice
Pinch of salt
Pinch of black pepper


Rinse the salad leaves and drain on kitchen paper. Bring the asparagus to the boil in lightly salted water. Drain and leave the asparagus to cool. Cut the tomatoes in half. Peel the avocado and cut into wedges. Peel and dice the onion. Fry the bacon. Halve the eggs. Arrange all the ingredients on a serving plate. Sprinkle with the pistachio nuts and basil leaves.

Mix together all the ingredients for the dressing. Serve the dressing with the salad and a little bread on the side.

The recipe was made by

Dansukker

Marinated asparagus

Marinated asparagus

Serves 4
Ingredients
400 g frozen green asparagus
1 red onion, diced
50 ml parsley, chopped

Marinade
50 ml oil
30 ml white balsamic vinegar
1 garlic clove, grated or finely chopped
5 g Dansukker Brown Sugar
1 g salt
2-3 g black pepper, coarsely ground

Blanche the asparagus briefly in boiling, lightly salted water. Drain and arrange on a serving dish. Sprinkle the onion and parsley over the asparagus.

Mix together all the ingredients for the marinade. Drizzle the marinade over the asparagus. Serve with some good bread and smoked fish or ham.

The recipe was made by

Dansukker

Easter salsa with prawns

Easter salsa with prawns

serves 4
Ingredients

2 fresh mangoes
2 avocados
1/2-1 red chilli, finely chopped
1 1/2 dl leek, finely shredded
1 dl parsley, chopped
1 kg unshelled prawns, size 70/90

Marinade
2 tbsp rapeseed oil
2 tbsp Dansukker Cane Syrup
2 tbsp white wine vinegar
2 pinches of salt
2 pinches coarsely ground black pepper
1 garlic clove, grated (optional)


Peel and dice the mango. Peel, halve, de-stone and chop the avocados into pieces. Peel the prawns. Mix together all the ingredients for the marinade in a bowl. Combine all the remaining ingredients and stir so that the marinade covers everything. Leave to stand for about 1 hour before serving the salsa. Serve with some good bread.

The recipe was made by

Dansukker

Mustard marinated herring

Mustard marinated herring

4 servings
Ingredients

1 kg whole or 600 g cleaned Baltic herring
2 dl low-fat crème fraîche
2 tbsp coarse-grain mustard (skånsk mustard)
1 tbsp Dijon mustard
1 tbsp Dansukker White Syrup
1 egg yolk
1 dl dark rye flour
2 tsp Dansukker Brown Sugar Dry
1 tsp salt
Generous pinch white pepper 


Rinse the herring and drain on kitchen paper.

Mix together the low-fat crème fraîche, mustard and syrup. Add the herring to the mixture and refrigerate for 2-3 hours. Make sure all the herrings are completely covered with the marinade. Remove the herrings from the marinade and press them together two by two.

Mix together the rye flour, brown sugar, salt and pepper and coat the herrings in the mixture. Pan fry the herring in oil or butter until golden brown.

Serve the freshly fried herring with boiled potatoes, on a slice of dark bread or in a hamburger bun with a fresh salad and a spoonful of crème fraîche.

The recipe was made by

Dansukker

Herring salad

Herring salad

4 servings
Ingredients

200 g pickled herring, diced
2 dl crème fraîche
2 tbsp Dansukker Glucose Syrup
2 dl cucumber, finely diced
1 dl leek, finely shredded
Grated zest of 1 untreated lime
Grated zest of 1 untreated lemon
1 tbsp fresh tarragon, chopped
1 tbsp parsley, chopped 


Combine all the ingredients in a bowl. Refrigerate for 1 hour to allow the flavours to develop. Serve with some good bread. 

The recipe was made by

Dansukker

You will find more recipes for Easter lunch dishes here »