But I can read Danish, and translate it as well.
And I did.
I decided to make it for Tapas this week. And ummm, I think I should have labeled the bowl it was in, cause a lot of people thought it was a dessert. It did look all creamy and gooey.
Oh well, I have quite a bit left and it will be eaten this week.
The one my brother made was a lot lighter as well, and I liked the taste better as well. I followed the recipe as written, except for the mustard powder, I kinda screwed up on that. Cause when I tasted it, like any good cook should, I decided it needed more, and while it was good, it really didn't need the extra.
Did. Not. Need. The. Extra. Mustard.
I cook and make mistakes too, and I'm sharing the good and the whoops with you.
I bought some baby potatoes in the 'big city' last week, and decided they would be perfect for this. They were a mixture of red, yellow and purple potatoes. But I just decided to use the red and yellow potatoes, cause the purple ones looked, well, they just looked like they might not have gone all that well with the rest. And besides which, they tasted good, fried up in a pan, with a little ketchup.
Here's the recipe, Danish first, then English. At least for the ingredients, and what I used instead of.
1 kg. Potatoes, cooked about 2 lbs. cooked small potatoes
1 1/2 Deciliter Creme Fraiche 3/4 cups Creme Fraiche
2 spsk. Eddike 2 tablespoons Vinegar (I used Rice Vinegar)
1 tsk. Salt 1 teaspoon salt (which I omitted)
1/2 tsk. sennepspulver 1/2 teaspoon Mustard Powder
1 lille løg i tern 1 small onion, diced (I used half a shallot)
Fint skåret purløg finely cut chives (I used some garlic 'scapes I'm growing)
Look how pretty the colors are, the red potatoes made a pink potato and the yellow, well, they stayed yellow. I elected to not put in the baby blue/purple potatoes as I wanted to eat them on my own. And I thought they might look kinda odd.
I then minced up half a very large shallot.
Folded the cut potatoes into it, and placed it in the fridge.
But I served it with a couple 'scapes' to decorate the top.
I know cause I just had some.
Next time though, I won't add extra mustard powder. sigh.