Salisbury Steak with Västerbottensost Cheese, Mashed Cauliflower and Fall Vegetables


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Västerbottensost cheese-filled Salisbury steaks provide a tasty and delicious dinner in no time and which takes advantage of the lovely raw-ingredients available in the fall. It is gluten-free and tastes just as great when eaten as leftovers. The mushrooms can be substituted for chanterelles if available.


Serves 4

Mashed Cauliflower:
1 kg cauliflower
200 ml crème fraîche
salt, pepper

Salisbury Steaks with Västerbottensost Cheese:
1 eggs
200g Västerbottensost cheese (approx. 200 ml)
salt, pepper, garlic powder, onion powder
800g ground meat (combination of beef and pork)

Fall Vegetables:
200g mushrooms
1 shallot
2 Swedish red apples

mashed lingonberries

Cut the cauliflower into smaller pieces and boil in salted water for about 10 minutes. Drain the water and mash the cauliflower with a potato masher. Return the saucepan to the stove and stir in the crème fraîche. Season with the spices. Mix the eggs and seasoning in a bowl. Grate the Västerbottensost cheese using the larger holes on the grater and add to the bowl. Mix in the ground meat and form into patties. Fry the patties in butter. Cut the mushrooms into quarters and slice the shallot. Core and dice the apples. Add everything to the frying pan and fry in the residual fat. Serve with mashed lingonberries and pickles.

This recipe was created, photographed and styled by Madeleine Landley, who runs the food blog Landleys kök.

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