Swedish cuisine, for most of us, is cloaked in an aura of the unknown. Chef Mark Phoenix, in India for the ongoing Swedish food festival at Olive Beach Restaurant, gives a peek into Swedish dishes. Toast Skagen, Skagenröra, according to him, originates from the West coast of Sweden. Skagenröra translates as “a mixture from the sea” and is served in restaurants as a seafood snack. One can use peeled prawns, but those with their shell on taste and look better, he says.
Toast Skagen, Skagenröra
Ingredients
1kg shell-on cooked prawns (shrimp)
1 cup sour cream
1 cup thick mayonnaise
2 tbsp chopped fresh dill plus fronds, to garnish
A squeeze of lemon juice
Butter
8 slices bread, halved
1 tbsp fish roe
Salt and ground black pepper
Method
Carefully remove the shells from the prawns, keeping them intact. Put sour cream, mayonnaise, chopped dill and lemon juice into a large bowl. Season with salt and pepper and then stir in the prawns. Melt butter in a large frying pan, add the bread slices and fry until golden brown on both sides. Serve the prawn mixture piled on top of the bread and garnish with the fish roe and a frond of dill.
