One of you lovely readers asked for the recipe for my Skagen baked potatoes, so I simply must share.
Skagen (one can call it a seafood dip) is a very traditional Swedish appetizer, often served on toast with a big dollop of caviar. I decided to serve mine as a main course by filling a baked potato and having a lightly dressed salad with avocado. (I must also add that Skagen is super yummy eaten on just an avocado half for a light lunch or dinner!) As with most traditional recipes everyone has their own version... here is mine.
Skagen for 2:
1 heaping tablespoon mayo
1 heaping tablespoon creme fraiche
15-20 peeled cold shrimp
1 heaping tablespoon roe (red caviar)
1 teaspoon fresh dill
a squirt of fresh lemon
salt and pepper to taste
Variations: add any or all of the following (I think simple is best, but do as you wish)... minced red onion, chopped hard boiled egg, smoked salmon, crayfish tails, or crab.
I oiled, salted and forked holes into my two large baked potatoes. Baked them for 1 hour and 15 minutes at 175 degrees celsius till they were brown and crispy on the outside and super soft in the middle.
It's super yummy you must try!
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| Traditional Swedish Toast Skagen |
Skagen for 2:
1 heaping tablespoon mayo
1 heaping tablespoon creme fraiche
15-20 peeled cold shrimp
1 heaping tablespoon roe (red caviar)
1 teaspoon fresh dill
a squirt of fresh lemon
salt and pepper to taste
Variations: add any or all of the following (I think simple is best, but do as you wish)... minced red onion, chopped hard boiled egg, smoked salmon, crayfish tails, or crab.
I oiled, salted and forked holes into my two large baked potatoes. Baked them for 1 hour and 15 minutes at 175 degrees celsius till they were brown and crispy on the outside and super soft in the middle.
It's super yummy you must try!
1 comment:
Thanks for posting it! I will try it out!
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