swedish easter canapés
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!
x Steph
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.
Smaklig måltid!
Emma
Prawn toast 'Skagen style'
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.
ingredients
- 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
instructions
- 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.
Elderberry cured salmon tartar
ingredients
- 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
instructions
- 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.
Hot smoked salmon with horseradish and dill crème fraîche
ingredients
- 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
instructions
- 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.