How to Use Leftovers from a Midsummer Feast
A traditional Midsummer table often includes boiled new potatoes, pickled herring, salmon, eggs, sour cream, dill, chives and strawberries. The good news is that these ingredients are easy to turn into fresh meals after the celebration.
Instead of letting leftovers sit in the fridge, use them for lunches, light dinners, picnic food or small summer bites. With a few simple additions, Midsummer leftovers can become potato salads, open-faced sandwiches, pasta dishes, omelettes and desserts.
1. Warm Potato Salad with Dill and Mustard Dressing
Boiled new potatoes are one of the best leftovers after Midsummer. Slice them and toss with olive oil, Dijon mustard, vinegar or lemon juice, salt and black pepper.
Add chopped dill, chives and thinly sliced red onion. Serve the salad with boiled eggs, salmon or grilled food.
2. Fried Potatoes with Egg and Onion
Cut leftover potatoes into smaller pieces and fry them in butter or oil until golden. Add onion and any leftover meatballs, sausages or vegetables from the table.
Top with a fried egg and fresh herbs. This makes a simple but satisfying summer dinner.
3. Creamy Salmon Pasta with Dill and Lemon
Leftover smoked, cured or grilled salmon works perfectly in pasta. Mix cooked pasta with sour cream, crème fraîche or cream cheese, lemon zest, dill and black pepper.
Fold in the salmon at the end so it stays soft and fresh. Add grated horseradish for extra flavour.
4. Omelette with Potatoes and Herbs
If you have eggs left over, make an omelette or frittata. Add sliced boiled potatoes, dill, chives and a little cheese if you have it.
Serve with a green salad and a spoonful of sour cream. It is quick, filling and ideal for a relaxed lunch.
5. Open-Faced Herring Sandwich
Pickled herring is perfect for a Nordic-style open sandwich. Layer sliced boiled potatoes on rye bread or crispbread, then add herring, sour cream, red onion, dill and boiled egg.
You can also serve these as smaller bites with cold beer or sparkling wine.
6. Creamy Herring Salad
Chop herring into small pieces and mix with sour cream or crème fraîche, chopped egg, red onion, dill and a little mustard.
Serve it on crispbread, in flatbread or with boiled potatoes. This works especially well with matjes herring, mustard herring or classic pickled herring.
7. Flatbread Rolls with Salmon, Potato and Horseradish
Lightly mash boiled potatoes with sour cream, dill, lemon and horseradish. Spread the mixture over flatbread and add leftover salmon.
Roll tightly and slice into smaller pieces. These rolls are great for lunch, picnics or easy summer snacks.
8. Summer Salad with Strawberries and Feta
Strawberries are not only for dessert. Slice them and mix with salad leaves, feta or goat cheese, toasted nuts and a balsamic vinaigrette.
Fresh basil or mint also works well here. Serve as a light lunch or as a side dish for grilled food.
9. Strawberries with Yoghurt, Granola and Honey
If the strawberries are starting to soften, use them for breakfast or dessert. Serve with yoghurt, granola, nuts and a little honey.
You can also simmer them briefly with sugar and lemon juice to make a simple strawberry compote.
10. Summer Potato Soup with Dill
Boiled potatoes can easily become soup. Fry onion in butter, add potatoes, stock and a splash of cream or milk. Blend until smooth.
Season with dill, lemon, salt and pepper. Serve with bread, boiled egg or leftover salmon.
Drinks to Pair with Midsummer Leftovers
Herring and potatoes pair well with beer, alcohol-free beer or sparkling water with lemon. Salmon dishes work nicely with a crisp white wine or dry sparkling wine. Strawberry dishes are a good match for sparkling rosé, elderflower drink or a light summer cocktail with lemon and mint.
Food Safety Tips for Midsummer Leftovers
Put food back in the fridge as soon as possible after serving. Fish, herring, sour cream and creamy sauces should not sit out for long, especially in warm weather.
Store leftovers in airtight containers. Before using them, check the smell, texture and appearance. When in doubt, throw it out.
Leftovers from a Midsummer feast can quickly become new and delicious meals. New potatoes, herring, salmon, eggs, sour cream, dill and strawberries are perfect ingredients for salads, sandwiches, omelettes, flatbread rolls and simple summer dinners. With a little creativity, the Midsummer table can last for several days.
