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T
o all intents and purposes, this dish is the Swedish equivalent
of our prawn cocktail. As much as I love that when it’s done
properly, the flavour combo of ketchup and mayo isn’t the biggest
turn-on in the world. This, on the other hand, uses generous amounts
of lemon and dill in the mayonnaise and the result is clean, zingy and
zippy in flavour – I’d expect nothing less from the Swedes. It involves
hardly any work, but if you pile a spoonful of these dressed prawns
on a toasted piece of brioche or sourdough bread you’ll have a really
confident little light lunch or starter.
Put the prawns into a bowl with the finely chopped onion, most of the
dill, the extra virgin olive oil, lemon zest and juice and soured cream.
Season with a couple of good pinches of salt and pepper and gently
mix together. Have a taste and check that you’ve got the right balance
of acidity and salt, then put to one side.
Put a large frying pan on a high heat. Cut 4 thick slices of brioche or
bread and put them into the hot pan, dropping the cubes of butter in
and around the bread so it can soak in. Turn the heat down to medium
and continue to cook until the slices are toasted on both sides. Put a
slice on each plate and spoon over your prawns.
If you’ve got some good fish roe, add a little spoonful of that on top,
then sprinkle over the rest of your dill and serve right away.
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500G COOKED PEELED PRAWNS
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A RED ONION, PEELED
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AND VERY FINELY CHOPPED
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HALF A BUNCH OF FRESH DILL,
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VERY FINELY CHOPPED
●
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3 TABLESPOONS EXTRA VIRGIN
OLIVE OIL
●
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ZEST AND JUICE OF HALF A LEMON
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4 TABLESPOONS SOURED CREAM
●
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SEA SALT AND FRESHLY GROUND
●
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BLACK PEPPER
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A LOAF OF BRIOCHE OR SOFT,
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WHITE BREAD
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20G BUTTER, DICED
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OPTIONAL: FISH ROE, TO SERVE
SKAGEN
JAMIE’S SWEDISH
Jamie Oliver discovered the joys of Swedish food while compiling his
book Jamie Does. The chef was so taken with the country, he is now
opening his first restaurant in Stockholm. He promises: “It’s going to be
epic.” Jamie shares some of his favourite recipes with us to explain why...
