Tuesday, 29 June 2010

Swedish Midsommar & Skagenröra

Swedish midsommar is a brilliant celebration. Midsommarsafton and Midsommarsdag are always celebrated on the Friday and Saturday between the 19th June and 26th June. It is a time for family and of course, lots of schnapps.

Everybody in the family chips in to help; preparing food, picking flowers, laying the table in beautiful colours. It really is a fantastic day to experience as a non-native. We have nothing which is quite the same in England at least. It is like having an extra Christmas in the summer time. The day is spent enjoying good company, and slowly working your way through a wonderful smörgåsbord.

M's sister, U, made this fantastic savoury cake, with prawns and creme fraiche. It was of course, a little indulgent, but very delicious and midsommar is a holiday! The food was all amazing and it was great to spend the day in the sun with M's family.



The following dish is one of my favourites from Sweden, with a few tweaks to make it a bit healthier. It is effectively a sandwich topper. Best served on some toasted rye bread, with some slices of boiled egg, avocado, a few king prawns and a sprinkling of black or red caviar. Makes a great starter or light dinner. It is also a nice topper just by itself!

Skagenröra
Serves: 12
150g creme fraiche, 15% fat
2 tbsp Hellmann's light mayo
150g yoghurt, low fat
400g prawns, cooked and shelled
1 tbsp horseradish
1 tbsp sweet chilli sauce
20g fresh dill

Mix the first three ingredients together until well combined.
Add in thee grated horseradish, sweet chilli sauce and leave in the refridgerator for at least 2 hours.
At least 1 hour before serving, add in the chopped dill and prawns, mix well and return to the fridge. You could save a few dill leaves for decoration later.

82 calories per serving, 4.0g F, 1.9g SF, 3.2 C, 1.0g S, 0.3g Fb, 8.4g P

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