I remember my university friends Tom and Pete coming to Sweden for a visit one summer and being particularly amused by the prevalence of dill. While I must stress that it isn’t the only herb we use with abundance, it’s true that we have embraced it a bit more vehemently than most other nations. Dill makes a lovely fresh addition to almost anything – even snacks. Try this recipe for lemon and dill popcorn for starters and see if you don’t agree.
For sharing (or not)
- 3 Tbsp butter
- 1 lemon, zest
- 2 tsp dried dill
- 2 Tbsp vegetable oil
- 100g [1/2 cup] popcorn kernels
Melt the butter in a small saucepan with the lemon zest and dried dill. Set aside but keep warm so that the butter doesn’t solidify.
Heat the oil in a large saucepan over a medium heat with a few popcorn kernels. Once they have popped, the oil is hot enough, so immediately tip in the remaining kernels. Partially cover with a lid, allowing a little steam to escape. I use a glass lid so that I can see how the popcorn is doing plus it’s quite fun watching it pop. Shake the pan frequently and wait until there are about 5 seconds between pops before removing from the heat and tipping into a large bowl.
While the popcorn is still warm, drizzle over the lemon and dill butter and sprinkle with plenty of sea salt. Toss really well to evenly distribute and serve straight away.
More from Lagom:
- Swedish Fish and Preserved Prawns
- Pickled Herring Recipes 3 Ways
Recipes excerpted with permission from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner, published by Quadrille February 2018, RRP $29.99 hardcover.