Swedish Köttbullar with lingonberries and pressed gherkin salad

• To make the pressed gherkin salad, finely slice the gherkin with a slicer. Salt, weigh down with another plate in a deep dish (if necessary, place another weight on top) and leave to marinate for approx. 15 minutes. Squeeze the cucumber with both hands and mix with the remaining ingredients in a salad bowl. Keep cool.
• For the Köttbullar, sauté the onion and garlic in 1 tablespoon of butter over a medium heat for approx. 10 minutes. Soak the breadcrumbs in the milk. Lightly squeeze out the juice, mix well with the minced meat and the remaining ingredients except the butter and form balls approx. 2 to 2.5 centimeters in diameter.
• Heat the butter in a large frying pan and brown the Köttbullar on all sides over a high heat, then remove. Fry the flour for the sauce in the roasting pan with more butter until light brown. Add the mustard, continue roasting and deglaze with wine. Stir, pour in the soup or stock and whisk well. Bring to the boil, add the cream and season to taste. Add the meatballs and leave to simmer over a low heat for a few minutes.
• Serve with mashed potatoes, cranberries and cucumber salad.

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