Scallop with Björn's Smoked Salt
Scallop, Jerusalem artichoke, dill oil, cucumber, and "ashes." Björn's smoked salt made an appearance here: the sea salt is smoked for hours with a combination of woods until it turns a dark red-brown. It played well with the "ashes" (a charred stick of leek).
Crayfish quenelles with spinach, crayfish oil, Västerbotten cheese, and spelt. Björn caught these crayfish by hand last time he was in Sweden, then formed them into quenelles. He cooked the Västerbotten cheese, a traditional Swedish cheese, into a salty, crunchy cheese chip.
Chanterelle Salad with Swedish Truffles Dressing
In Sweden, chantrelle mushrooms sprout up in and around wild blueberry bushes, a natural combination that provided the inspiration for this dish.
Venison with Swedish dumplings, pickled pumpkin, berries, jus
The sourness of Bjorn's home-pickled pumpkin provided a tart contrast to the tender, rich venison.
Apple terrine and parfait with caramel, hazelnuts, and blackberries. Just before serving, Björn grilled the spongecake-like terrine, providing a nice crispy edge.