Contemporary Swedish seafood platter Recipe serves 4 entrées, 6 starters or 18 hors d’oeuvres Kindly contributed by Jonas Castenfors, Stockholm, Sweden Ingredients Avocados: 2 large ripe
Sweet onion: Half
Garlic: 2 cloves
Seagreens® Culinary Ingredient: 10g (2 tsps)
Cooked peeld tiger prawns/shrimps: 340g(3/4lb)
Crème Fraîche: 100g (1/4lb)
Fresh parsley: 25-50g
Caviar (black or red): 100-150g eg. Marina brand Swedish caviar, Waitrose
Unsliced white bread: 4 thick slices, eg. Duchy Originals Sunflower Seed, Waitrose
Seagreens® Salad & Condiment
Seagreens® Condiment Grinder
Fresh parsley/dill: 4 sprigs Method - Peel and chop the avocado into small bite size chunks
- Peel and finely chop the onion and garlic
- Rinse and place shrimps in a large mixing bowl
- Mix in the avocado, onion, garlic & Seagreens® Culinary Ingredient
- Add Crème Fraîche until a loaded spoonful of the mixture stands up in the spoon
- Rinse and chop the parsley and add, together with the caviar
- Lightly toast the bread slices, set out on 4 dinner plates
- Spoon dollops of the mixture onto each toast without compressing
- Grind Seagreens® Salad & Condiment lightly overall, add sprigs of herbs atop each serving
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A traditional Swedish recipe, particularly good with seafood Serves 4-6 Kindly contributed by Kicki Stiernspetz, Umeå, Sweden Ingredients Anchovy fillets: 50g can
Onions: 2 medium
Garlic: Single small clove
Seagreens® Culinary Ingredient: 30 g (1.5 tbsp)
Potatoes: 1.5 kg (3 lbs )
Whipping cream: 426 ml (15 fl oz)
Ground black pepper: 1.25 g (Quarter teaspoon)
Seagreens® Salad & Condiment
Seagreens® Condiment Grinder Method - Preheat oven to 190°C (375°F or Gas Mark 5). Peel and thinly slice the onions. Drain the anchovy oil into a frying pan and cook the onions over a medium heat for 5 minutes
- Add the anchovy fillets and continue cooking for a further 5 minutes until the anchovies are softened to a purée and mixed with the onions (Vegetarians can omit the anchovies)
- Add the cream and bring just to the boil. Remove from heat
- While the onion mixture is cooking, peel and cut the potatoes into thick matchsticks (a special blade and a food processor is easiest)
- Transfer the prepared potatoes to a bowl, mix in the Seagreens® Culinary Ingredient and pepper, add the onion mixture and thoroughly combine all the ingredients
- Put into a baking dish and level the surface. Cook near the top of the oven for about 1 hour until the potato slices are tender and the surface edges are turning a delicate golden brown. Do not allow to bake crisp
- Serve and mill Seagreens® Salad & Condiment from a grinder to taste, as you might add salt or pepper
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Kedgeree was an 18th-century Anglo-Indian invention, a spicy mixture of rice and vegetables which, with the addition of smoked fish, became popular as a Victorian breakfast dish Serves 3 or 4 With permission, from the book Simply Seaweed by Lesley Ellis Ingredients Basmati rice: 175g (6oz)
Water: 450ml (3/4 pint)
Cardomoms: 4 lightly crushed
Free range eggs: 2 hard boiled
Laver purée: 125g (4oz) or Dried Nori (Japanese laver) 15g (1/2oz)
Butter: 50g (2oz)
Smoked haddock: 450g (1lb) - fresh or defrosted and skinned
Seagreens® Culinary Ingredient: 1 teaspoon
Lemon juice: 2 teaspoons
Seagreens® Salad & Condiment
Seagreens® Condiment Grinder We recommend Clearspring Dried Nori (www.clearspring.co.uk), available from Health Stores, Sainsury's and Goodness Foods Direct (www.goodnessdirect.co.uk). Method - Put the rice in a sieve and rinse well under running water. Put it in a saucepan with a tightly-fitting lid. Add the water and the cardomoms.
- Bring the water to the boil, then reduce to a low simmer and make sure the saucepan lid is firmly in place.
- Cook for about 6 minutes without removing the lid.
- Remove saucepan from heat, without removing the lid, and set it aside.
- Peel the hard boiled eggs and chop up the egg white and yolk separately.
- Put the laver in a sieve to drain.
- Meanwhile, melt the butter in a large frying pan, sprinkle the Seagreens® Culinary Ingredient over the fish, and gently sauté the fish for about 5 minutes until it breaks into flakes with a fork.
- Remove the cardomoms from the rice, then stir in the rice, egg white, laver purée (keeping back a tablespoonful for garnish) and lemon juice.
- Transfer the mixture to a heated serving dish and garnish it with the chopped egg yolk and the remaining laver purée arranged in stripes across the dish.
- Grind Seagreens® Salad & Condiment to add flavour and nutrition.
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