Swedish cuisine is more than meatballs. Not that there’s anything wrong with meatballs, especially if they’re the kind served by Emma Bengtsson and her team at Aquavit. The Two Star restaurant has been an institution for over two decades with Bengtsson raising the bar throughout the pandemic offering different approaches to tasting menus and even takeout. And one standout from the team are the potatoes and caviar. Below, we break down the recipe behind a Swedish staple that’s equal parts savory with hints of acidity, the ideal complement to any holiday meal. Caviar optional, but always welcome. Presented in partnership with Gaggenau.
Ingredients
- 1 lb creamer potato
- 1⁄2 cup mayonnaise
- 1 tablespoon Dijon
- 1 tablespoon grainy mustard
- 10 cherry bomb radishes
- 1 red onion
- 1⁄2 bunch chives
- Salt to taste
- 1 lemon
Directions
- Boil potatoes in salted water until tender but not too soft or the potatoes will crumble.
- When the potatoes are cooked, place them on a tray and let them cool off completely.
- While the potatoes cool, mix the mayo with both Dijon and grainy mustard to make a Dijonnaise.
- Once cooled, cut the potatoes into halves and place them in a large bowl.
- Rinse the radishes and cut them into six wedge pieces each and add them to the potatoes.
- Using a mandolin or a sharp knife, slice the red onion as thinly as possible and add to the bowl.
- Chop the chives fine, zest and juice the lemon and add to the bowl.
- Add the Dijonnaise to the bowl and mix gently using your hands.
- Taste and season with salt.
Chef Emma Bengtsson on receiving the MICHELIN Two Stars, with Neil Patrick Harris at the 2022 MICHELIN Guide New York Star Revelation.
© Adahlia Cole
Presented in partnership with Gaggenau
Hero image: Aquavit chef Emma Bengtsson
© Eric Vitale/Aquavit
