If you have never tried making savory Æbleskiver with filling before, this is a good suggestion for a great start. It tastes salty, sweet, and tangy, and the rich mayonnaise makes it a bit extra greasy.
Recipe for Æbleskive with smoked cheese cream and rosehip petals
If you have never tried making savory filled æbleskiver before, this is a good starting point.
It has salty, sweet, and tangy flavors, and the rich mayonnaise adds a bit of extra greasiness.
Servings: pieces
Æbleskive with smoked cheese cream and rosehip petals
If you have never tried making savory Æbleskiver with filling before, this is a good suggestion for a great start. It tastes salty, sweet, and tangy, and the rich mayonnaise makes it a bit extra greasy.
Equipment
- Pot
- Bowl
- Whisk
- Sieve
- Immersion Hand Blender
- Æbleskive Pan
Ingredients
- 200 gram White Wine Vinegar
- 170 gram Sugar
- 40 gram Rose Hips Leaves
- 515 gram Buttermilk
- 3 pcs. Egg
- 212 gram Wheat Flour
- 60 gram Buckwheat Flour
- 3 gram Salt
- 10 gram Baking Soda
- 400 gram Fresh spinach
- 2 pcs. Lemon Zest from here
- 1 pcs. Lemon Juice from here
- 250 gram smoked cheese
- 6 gram Salt
- 2 gram Pepper
- 1 pcs. Egg Yolk
- 5 gram Lemon Juice
- 92 gram Rapeseed Oil
- Salt To taste
- Pepper To taste
Instructions
Pickled rosehip petals
- Heat sugar and vinegar until the sugar is dissolved, then let it cool completely to retain the color in the petals2. Sterilize a jar3. Rinse the petals and place them in the jar. Pour the vinegar mixture over4. Store in the fridge
The batter
- Separate the eggs into whites and yolks. The whites should only be used just before making the Æbleskiver.
- Pour the yolks and buttermilk into a bowl and whisk lightly. Add wheat flour, buckwheat flour, salt, and baking soda to the buttermilk and whisk lightly. Set aside for 30 minutes.
- Just before making the Æbleskiver, whisk the egg whites stiff and gently fold them into the batter.
The filling
- Rinse the spinach. Prepare a pot of water and bring it to a boil. Add the spinach and let it sit in the water until wilted. Remove the spinach and place it in a sieve. When the spinach is cool enough to handle, squeeze out as much liquid as possible2. Finely chop the spinach and mix it with lemon zest, lemon juice, smoked cheese, salt, and pepper3. Form balls of the filling (about 1.5-2 cm in diameter) and put them in the fridge until needed
Mayonnaise
- Whisk egg yolk and lemon juice together (preferably with an immersion blender)2. Add the oil in a thin stream while whisking. If you want the mayo thicker, simply add more oil3. Season with salt and pepper-assembly
- Heat the Æbleskive pan well. Put butter in all the holes and pour batter up to the edge. Put a ball of filling in each hole and start turning a quarter turn at a time. Cook them for 2-3 minutes in total
- Garnish with mayo and pickled rosehip petals