A Taste of Spring and Summer

Is it spring yet?  Will we ever see summer?  That’s what everyone in Hampton Roads is asking.  The temperature finally reached the 70s today.  Alas, it’s just a teaser.  The 5 day forecast says back into the 40’s and even the high 30’s.  We want beach weather!!

Oli has given me a recipe that says spring and summer which has to hold me over until mother nature decides to deliver us from limbo.  Skagenröra is a classic Swedish shrimp mix that’s a snap to prepare and can be served in a myriad of ways, but I’ll let Oli tell the story:

Skagenröra means, if I translate directly, “Stir of Skagen”.
Tore Wretman (1916-2003) was a legendary chef in Swedish cooking.  He is maybe most famous and respected for taking traditional Swedish cooking to higher levels.  His recipes are often used by chefs throughout Sweden.

About the Skagenröra and how it was created, I can only tell the story as I heard it.
In the 1950’s Mr. Wretman was participating in a sail competition around Skagen, Denmark.  Skagen is famous because of the fantastic light that artists love, and a magical phenomena where the Baltic meets the North Sea and you see 2 different colors of water! Anyway, there was not much food to have on the boat except some dill, eggs, oil and shrimp.  He fixed a mayonnaise and pulled all of the ingredients together to make this simple “stir”.

Skagenröra is still extremely popular today and you can get in many variations in Swedish restaurants during the summer.  In Gothenburg you can even get your hot dog topped with Skagenröra!

I have decided to show you Skagenröra in my 3 favorite versions:  served with avocado in an avocado shell, served as a canapé, and served in a baked potato.

Now, the classic is not made with horseradish, but this is my version of the “stir”.  For me it’s an important ingredient.  Just a bit of horseradish gives the dish a nice sharpness.  Have fun with your presentations.  I hope you enjoy a taste of summer.  And I hope that summer, or at least spring, arrives soon!

Skagenröra

click picture to enlarge

Skagenröra
10 ounces cooked and peeled medium size shrimp
1/2 tablespoon fresh lemon juice
5 tablespoons mayonnaise
3 tablespoons crème fraîche
1 tablespoon grated horseradish
2 tablespoons finely chopped dill
Salt and pepper

1.  In a medium bowl stir together lemon juice, mayonnaise, crème fraîche, horseradish, and dill until well combined.
2.  Use a soft spatula to gently fold in shrimp.
3.  Salt and pepper to taste.

That’s it!  Very simple.

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Now for the creative part.

 To get you started, here are three of Oli’s favorite presentations.   

Avocados
2 ripe avocados
Salt and pepper
Skagenröra
whitefish caviar or caviar of choice
dill for garnish

1.   Cut the Avocados in half.  Remove the stone.  Cut a small slice from the pulp and set the slice aside for garnish.
2.  Use a spoon to scoop pulp from the shell.  Be careful to keep the shell intact, but do take a small slice from the bottom of the shell to make it more stable when served.

3.  Finely chop avocado pulp and season with salt and pepper to taste.
4.  Spoon seasoned avocado back into the shells.
5.  Top with skagenröra.
6.  Garnish with caviar, dill and an avocado slice.

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Canapés
4 slices bread
1 tablespoons butter
1 tablespoon olive oil
Skagenröra
whitefish caviar or caviar of choice
dill for garnish

1.  Use a cookie cutter to cut bread into rounds that measure about 1 1/2 inches in diameter.
2.  Heat butter and oil in a medium size skillet over medium high heat.  Add bread rounds and quickly cook on each side until golden.  Remove from skillet and pat dry on paper towel.

3.  When bread has cooled top each with about 1 tablespoon of Skagenröra.
4.  Garnish each canapé with caviar and dill.

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Baked  Potatoes
4 russet potatoes, skin on, scrubbed and dried
2-3 cups salt
Skagenröra
Whitefish caviar or caviar of choice
dill for garnish

Preheat oven to 425F

1.  Use the tines of a fork to prick potatoes in several places.
2.  Pour salt onto a 9×13 baking dish and lay potatoes on the salt.  The salt prevents the bottom of the potatos from burning and the potatoes suck up a bit of salt as well.

3.  Bake about an hour or until done.  (Baking time will depend on the size of the potatoes.)
4.  When potatoes are done make a slit from end to end, cutting only half way through.  Then squeeze the ends towards one another.  It will pop right open.
5.  Spoon cold Skagenröra into the warm potato, top with caviar and garnish with dill.