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Shrimp salad is a classic in the Scandinavian cuisine and can be made all year around. You will find it for Christmas, Easter, midsummer, at the cray fish parties and the list go on. This creamy sauce can be served in many ways, on toast bread, on baked potatoes, with fish and mashed potatoes, and believe it or not, even on the gas station hot dogs as well.
Ingredient List for 6 servings:
200
gr
Shrimps
250
gr
Creme fraiche
35
gr
Fresh dill
30
gr
Lump fish roe
1
Lemon
1
pinch
Salt
1
pinch
Black pepper
Instructions:
Whip the Crème fraiche for 4 minutes, or until it starts to thicken.
Add the salt and pepper.
Add the lumpfish roe and mix.
Cut the dill and add in the sour cream.
Squeeze the juice of half a lemon and stir.
Last Add the shrimps in the sauce and stir.
Place cold for minimum 2 hours.
Pour in small serving bowls or glasses and serve.
A selection of recipes from the same country.
This recipe is from
Sweden
This is the gluten free version of the classical Swedish jam cookies. Traditionally these cookies are made with berries with a clear red color. To have some variation for your coffee guest you can make some with blueberry- and cherry jam as well.
Homemade mashed potatoes and minced meat patties presented a little differently than usual. This way, a weekday dish is transformed into a nice dish with a twist. To enhance the flavor, serve it all together with a sauce and a fresh salad on the side.
A Swedish semla is a cardamom bun filled with almond paste and whip cream. This recipe is a mix of a semla and a blond mud cake. This slightly sticky mud cake is topped like a semla, with almond paste and sweet whip cream. So why not give it a try and impress your friends or family on the actual semmel day that accrues in February, the day before Ash Wednesday.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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Summer is coming! How about looking for European inspired summer recipes for your BBQ party, picnic or just a treat for the mingle?
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