Ingvar Kamprad’s Fine Pike Paté

Ingvar Kamprad

Ingvar Kamprad

Business Magnate
1926 – 2018

Ingvar Kamprad began his business career in 1931, at the age of five, by selling matches. There and then he lit the spark for what would become a multinational career that spanned over nine decades.

In 1943, the 17-year-old Ingvar started a mail order company that would grow to leave an impression on the world like few other companies have. The small company from Älmhult soon took the national, and subsequently, the international stage. The company was called IKEA – an acronym for Ingvar Kamprad, Elmtaryd, Agunnaryd – the world’s most influential furniture company with over 190,000 employees.

Few people have put Sweden on the map quite like Ingvar Kamprad. And there is hardly a furnished home in the Western hemisphere where Ingvar has not put his mark. Today he is remembered as the personification of Swedish entrepreneurship.

During his upbringing Ingvar did not prefer meatballs, as the IKEA restaurants might make one believe, but rather his mother Berta’s pike paté. Here is Berta Kamprad’s recipe for pike paté.

Photo credit: Inter IKEA Systems BV

Ingvar Kamprad’s Fine Pike Paté
Clarifying notes by Ankarsrum are marked in red

Ingredients

Portions: –
Metric
US
9 oz finely grated pike
1 1/2 tbsp of flour
2 1/2 cup thick cream at room temperatur
2 tbsp of salt
1/4 – 1/2 tbsp white pepper
1 pinch of suger
anchovy sauce or anchovy paste

Directions

Step 1

Prepare the mould (one big or a few smaller ones).

Step 2

Prepare the fish. Finely flake the meat, weigh it and press it through a coarse stainless steel sieve or pulper.

Step 3

Place the mince in a bowl. Add the flour. Work the mince vigorously and gradually add the cream. Stir the mince for a good amount of time once the cream has been added. If the mince separates, add a little hot butter, place the bowl in hot water and whip or stir vigorously. Add the salt, white pepper, sugar and anchovy extract.

Step 4

Pour the mince into the mould. Fill it up to 3/4 and put a lid on. Place the mould in a high-sided saucepan. Add boiling hot water to 3/4 of the height of the mould. Put the lid on and boil the fish mince in its mould for 1 – 1 1/2 hours (20–30 minutes for smaller moulds) on the stove. When the mince is dry the paté is ready. Serve immediately

Make it easier with Ankarsrum Assistent Original

The fish is effortlessly ground in the Ankarsrum Original Assistent meat grinder. We suggest mixing the minced fish with the rest of the ingredients in the stainless steel bowl of the Ankarsrum Assistent Original using the dough roller and the dough knife

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