Easter buffet

My Easter buffet consists of sill (pickled herring), salmon, potatoes, fennel salad, focaccia, egg, meat balls and Jansson frestelse.

Janssons frestelse

700 g potatoes

3 dl double cream

2 dl milk

1 can anchovy

1 onion

bread crumbs

5 table spoons butter

black pepper

Heat up the oven to 230 degrees Celsius. Peel the potatoes and cut in small strips. Peel and slice the onion and fry until soft. Put the potato strips, onion and anchovy in layers in a tray. Pour over cream and 1 dl of milk. Spread bread crumb and small pieces of butter on top. Add pepper and place in the oven for 40 - 45 minutes. After 20 minutes add the rest of the milk if the Jansson is dry.

Fennel salad

1 fennel

1 apple

dill

olive oil

lemon juice

salt

pepper

Cut the fennel in thin slices and place in ice water to get crispy. Cut the apple in thin slices. Make a dressing of oil, lemon juice, salt and pepper. Add the dill, fennel and the apple. Stir.