Västerbottensost with olives
These pleasant cocktail snacks always go down well because the olives in the middle come as a welcome surprise. The recipe was devised by Susanne Jansson, one of Sweden’s most popular TV chefs, and uses Västerbottensost, the king of Swedish cheeses. You can buy it at specialist shops, Waitrose or online, but if necessary you could use a qood quality mature (aged) Cheddar cheese instead. John Duxbury
• Västerbottensost-oliver can be prepared a day or two in advance and kept in the fridge in an air-tight container.
• You can make the dough in a food processor if you prefer.
|12||green olives, stoned|
|75 g||(3 oz)||Västerbottensost, grated (or use a mature (aged) Cheddar)|
|15 g||(1 tbsp)||butter, cut into small pieces|
|5 tbsp||plain (all-purpose) flour|
|pinch of cayenne pepper|
|3 tbsp||sesame seeds|
1. Pre-heat the oven to 200°C (400°F, gas 6, fan 180°C) and line a tray with baking parchment.
2. Dry the olives thoroughly using kitchen towel.
3. Mix the cheese, butter, flour, water and cayenne pepper together into a dough, using your fingers. Divide the dough into 12 pieces.
4. Flatten a portion of dough with your fingers and wrap it round one of the olives and then roll it on the palm of your hand until you have a smooth ball.
5. Put the sesame seeds in a bowl and then roll the dough ball in the mixture until it is evenly coated with seeds. Place on the baking sheet.
6. Repeat with the rest of the dough and then bake for about 15 minutes.
7. When cool transfer to a serving dish, adding cocktail sticks if desired.
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