For Easter I have asked my lovely Swedish friend Emma to introduce us to the world of Nordic nosh. These delicious Scandinavian canapés can be enjoyed all year round!
These seafood canapés are as Swedish as they are easy to make, making them great for Easter Entertainment accompanied by a glass of Champagne! Most of the ingredients are the same across the 3 recipes and they can all be served on your base of choice – I love a thinly sliced piece of sourdough baguette, however crostini, Swedish crisp bread or cucumber as a gluten free option will all work well.
This recipe, named after a fishing port in northern Denmark, was created in 1958 but is still on the menu at Stockholm’s best restaurants. The original is served with Kalix Vendace Roe – the Swedish version of Russian or Iranian caviar. I use Salmon Caviar as a great substitute. Traditionally served on a small butter fried piece of toast, I sometimes cheat a little with a thin slice of sourdough baguette or crostini.
- 2-3 tbsp mayonnaise – homemade or good quality whole egg mayonnaise
- 1 1/2 tbsp crème fraîche
- 3 tbsp finely chopped fresh dill, plus dill sprigs for garnish
- 1/2 tbsp fresh lemon juice
- Sea salt and freshly ground white pepper to taste
- 1 tbsp super finely chopped red onion
- 500g cooked peeled prawns, patted dry and cut into chunky pieces
- Salmon Caviar for garnish
- Optional: lemon segment wedges to decorate
- Stir together mayonnaise, crème fraîche, chopped dill, lemon juice and onion until well combined. Stir in prawns and salt and pepper to taste.
- If using toast as base: Melt 1 tablespoon butter over medium-high heat and saute bread cut into triangles until golden brown and crisp.
- Spoon prawn mixture onto your base of choice. Top each toast with caviar, and garnish with dill and lemon segment.
- 350g sashimi quality salmon
- 2 tbsp salt
- 2 tbsp sugar
- 1 small cup Elderberry cordial (available at Harris Farm or well stocked delis)
- 1 1/2 tablespoon finely chopped lemon peel (organic lemon preferred)
- Micro herbs to garnish
- Mix, sugar, salt and Elderberry cordial and add bring to boil. Stir until sugar has dissolved. Add lemon peel and put aside to cool.
- Once cool, poor liquid into a plastic bag and add sashimi salmon cut into cubes.
- Tie the bag together and shake/rub to ensure all salmon has been covered.
- Put the bag in the fridge for 2-3 hours, turning the bag once.
- Drain the curing liquid and arrange salmon onto your base (cucumber or bread of choice).
- Season if needed and garnish with micro herbs.
- 400g hot smoked salmon (often sold in portion pieces of 200g)
- 1 tsp fresh grated horseradish if in season otherwise horseradish in a jar
- Lemon juice to taste
- 5 tbsp crème fraîche
- Dill sprigs to garnish
- Sea salt and pepper to taste
- Mix crème fraîche, horseradish, mustard and lemon juice and stir until smooth. Add salt and pepper to taste.
- Arrange pieces of the salmon topped with the horseradish creme and garnish with dill sprigs and lemon.