Nordic crisp bread pizza – the highlight of the Ja Ja Ja menu

The Nordic crisp bread pizza, designed by Swedish chef Herman Rasmuson, and served at both the opening reception and on the Made in Camden menu during the Ja Ja Ja festival in London, was a huge success, leaving Londoners asking for more of the Nordic tastes.

For London’s Ja Ja Ja Festival, Herman was asked to collaborate with The Roundhouse’s Made In Camden Restaurant to produce a menu presenting a typically Nordic approach that combined simplicity, local produce and a food culture that explored the contrasts between salt, sweet and sour. The dishes were also influenced by the strong Nordic tradition of preserving and curing produce for use during the harsh winter months.

Herman Rasmuson says:
“For our signature dish I came up with the idea of a ‘Nordic crisp bread pizza’. This used Peter Yard’s crisp bread as a base, with toppings of pickled Frøya salmon loin, sliced potatoes, cream cheese, Nordic cheese, dill, radishes, pickled chanterelles, Kalix roe, and Finnish caviar. All were topped with warm melted butter and a hint of schnapps.

PHOTOS: http://on.fb.me/1bnfYw0

JAMIE OLIVER: Nordic food with Herman Rasmuson at Ja Ja Ja Festival

The success of this dish is in the salmon

“In this instance we used ‘cured salmon loin’/’Surlax’ and a generations-old recipe from a fisherman in Loftahammar, Småland. For a few years now I have been experimenting to find a modern interpretation for the ancient Swedish “surlax" and this pizza presented it perfectly. I am using a select back salmon loin from Frøya (which is west of Trondheim, in Norway). The fish is cured in a marinade that includes vinegar, sugar, allspice, cinnamon, ginger and fresh sliced radish. It is left to draw for 14 hours, leaving the exterior perfectly ‘cooked’ by the vinegar, while the inside is sashimi-like with a slightly salty tone.”

Herman was in London to work with the Ja Ja Ja Festival and the New Nordic Food programme, which was conducting a pilot project for the Food & Creative Industries, focusing on cross-creative collaboration. A range of innovative cuisines and food experiences were offered during the Ja Ja Ja Festival in co-operation with New Nordic Food. Ja Ja Ja food programme here: http://jajajamusic.com/festival/ja-ja-ja-festival-programme-food/

Herman Rasmuson (SWE) is an innovator and entrepreneur with a background as a chef, and the owner of Matbyrå. As well as running several restaurants, he has competed in Sweden’s ‘Game Chef of the Year’ and written several cookbooks. One of these, “Syrat”, was chosen to represent Sweden at the “Gourmand Cookbook Awards” the cookbook world championships. Herman has also received an award for best basic Swedish literature on meals, from Måltidsakademien and has been granted a Red Dot award for the design of his GarlicCard.

Food Program at the Ja Ja Ja Festival: A range of innovative cuisines and food experiences were offered during the Ja Ja Ja Festival in collaboration with New Nordic Food: http://jajajamusic.com/festival/ja-ja-ja-festival-programme-food/

For more information:
NNF’s Pilot project in London within Food & Creative Industries: http://nynordiskmad.org/tema/mat-kreativa-naeringar/food-music-nordic-sound-bite-london-2013/
Elisabet Skylare, Project Manager Food and Creative Industries, New Nordic Food II, elisabet@If you can see this, please update your browserskylare.com

Thanks to: Frøyas Sashimi Quality Fresh Salmon Loin, Peter's Yard crispbread, O.P. Anderson Aquavit (Altia Sweden), Carelian Caviar, Arla Foods, Lobster Seafood (Kalix löjrom).