Rhode island sauce: Mix mayonnaise, tomato ketchup, chili sauce, lemon, salt and white pepper. Add cognac or Madeira (optional). Leave cool until serving.
Boil the eggs hard and let cold water run on them. Rinse and cut the tomato in wedges. Half the eggs. (You can do this in advance. Leave the ingredients to cool covered with plastic wrap)
Rinse and shred the lettuce leaves and cover the bottom of the glasses with it. Add some Rhode island sauce and fill up with tomatoes and peeled prawns. Place a dollop of mayonnaise on each egg half and garnish with a sprig of dill. Put the egg halves and lemon slices on top of the prawns and tomatoes.
#3 Bite-size servings are best
Herring tapas, 2 ways
Marinated herring with roast potatoes
1 jar marinated herring (130 g drained weight)
200 g potatoes
2 tbsp olive oil
approx. 1 tbsp capers
Salt and black pepper
Apple and curry herring
Crispbread (eg. KNÄCKEBRÖD RÅG & KLI)
100 ml crème fraȋche
1 tsp yellow curry powder
1/4 ml salt
1 apple, hard and acidic
approx. 2 tbsp chives
1 jar marinated herring (130 g drained weight)
Marinated herring with roast potatoes: Pre-heat the oven to 225°C. Cut the potatoes into slices about 1 1/5 cm thick. Lay onto a baking tray lined with baking paper and mix with olive oil, salt and pepper. Cook for about 25-30 minutes or until the potatoes are soft and nicely coloured. Remove from the oven and leave to cool. Place a piece of herring onto each piece of potato and garnish with capers and cut cress.
Apple and curry herring: Break the crispbread into smaller pieces. Mix the crème fraȋche and curry powder into a consistent cream. Season with a little salt. Slice the apple and herring and fold into the curry cream. Place a dollop onto each piece of crispbread and top with chopped chives and freshly ground pepper.
#4 Try unexpected combinations
Cold-smoked salmon bake
200 g cold-smoked salmon
500 g floury potatoes
4 tbsp dill
350 ml single cream
Pre-heat the oven to 175°C.
Cut the potatoes and onion into thin slices. Whisk the eggs and cream together well. Season with pepper.
Alternate potatoes, salmon, onion and chopped dill into portion-sized dishes. Pour the egg and cream mix over the potatoes.
Cook for about 45 minutes or until the potatoes are soft and nicely coloured. Serve hot.
Blue cheese and pear: Slice the pears and roll them in sugar. Fry them quickly in butter. Fill the thin bread with cheese pieces, fried pear, rocket and walnuts.
Cold-smoked salmon and horseradish: Slice the spring onion and chop the lettuce. Mix the horseradish sauce and salmon pieces in a bowl. Divide the filling between the four wraps. Garnish with cress.
BBQ chicken meatballs: Fry the chicken meatballs for 5 minutes or until heated through. Mix with the BBQ sauce. Coleslaw: Mix the blue cheese and mayo in a bowl. Slice the carrots and celery very thinly using, for example, a cheese slicer. Mix in with the cheese and mayo to make a coleslaw. Put some coleslaw, chicken meatballs and chopped parsley onto each piece of thin bread.
#6 End on a sweet note
#6 Sweet appetizers – waffles
12 waffle hearts
Cloudberry jam and cream
approx. 150ml cloudberry jam (eg. SYLT HJORTRON)
250 ml whipping cream
Strawberries with stem ginger
approx. 30 fresh strawberries
2 tbsp stem ginger
1 lime, peel of
Mascarpone, chocolate and banana
100 ml chocolate spread (eg. CHOKLADKROKANT BREDBAR)
100 ml mascarpone
approx. 30 blueberries
approx. 30 g dark chocolate, 70% cocoa
Pre-heat the oven to 220°C. Place the frozen waffles on a baking tray and heat for about 3 minutes.
Cloudberry jam and cream: Whip the cream. Put a spoonful of cream and cloudberry jam on each heart.
Strawberry with stem ginger: Slice or cut the strawberries. Mix with finely cut ginger. Grate the lime zest and mix with raw sugar. Store in a jar. Place strawberries and stem ginger onto each waffle and sprinkle with lime sugar.
Mascarpone, chocolate and banana: Mix the chocolate spread and mascarpone. Put a spoonful on each waffle. Garnish with blueberries, sliced banana and chopped dark chocolate.
I hope you enjoyed these finger food recipes. Or if you have your own finger food recipes based on IKEA foods, do share them with us. We’re hungry people.
Finger food recipes #3 – #6 are excerpts from the cookbook, Food’s Ready by IKEA. The book has more than finger food recipes! It has 74 tasty recipes based on simple Swedish fare.
Jules Yap started IKEAHackers.net in 2006 as a personal blog to showcase the most impressive IKEA hacks from all over the world. Since then, she has learned a lot more about power tools and DIY. Her site has helped thousands modify IKEA furniture with step-by-step tutorials, craft projects and home styling.