Too Many Scandinavian Cooking TV Shows?

Andy

Site Creator/ Administrator
Staff member
Is there an intervention for watching too many Scandinavian Cooking Shows on TV?

Toast Skagen
This starter, named for a fishing port in northern Denmark, was created by Swedish restaurateur Tore Wretman in 1958,
and Hasselback Potatoes (slightly over cooked!)
Hasselback potatoes got their name from the Swedish restaurant where they were invented and popularized in 1953.

DSC00617 (2).JPG
 

eagle2250

Connoisseur/Curmudgeon Emeritus - Moderator
Just to be sure...The Toast Skagen...are we talking about the mayonnaise and dill laced shrimp on toast? If so, it is actually pretty good. Thanks for the history behind the dishes featured. ;)
 
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Andy

Site Creator/ Administrator
Staff member
Just to be sure...The Toast Skagen...are we talking about the mayonnaise and dill laced shrimp on toast? If so, it is actually pretty good. Thanks for the history behind the dishes featured. ;)
eagle2250:
Yes, and some sour cream (or crème fraiche). The recipe (as often) doesn't give the servings so just adjust by guesswork.

Toast Skagen
(Swedish Shrimp Toast)

This starter, named for a fishing port in northern Denmark, was created by Swedish restaurateur Tore Wretman in 1958.

3 1/2 tablespoons mayonnaise (preferably Swedish)
3 1/2 tablespoons crème fraiche
3 tablespoons finely chopped fresh dill, plus dill sprigs, for garnish
1/2 tablespoons fresh lemon juice
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground white pepper
1 pound precooked peeled small shrimp (preferably Swedish) or rock shrimp, patted dry and cut into 1/2-inch pieces if large
2 tablespoons unsalted butter, divided
4 slices white Pullman bread, crusts removed, bread cut into 4 triangles
4 ounces golden whitefish caviar (paramountcaviar.com), for garnish
16 lemon wedges, for serving

Stir together mayonnaise, crème fraiche, chopped dill, lemon juice, salt, and pepper in a medium bowl until well combined. Stir in shrimp.

Melt 1 tablespoon butter in a skillet over medium-high heat, and sauté half the bread triangles until golden brown and crisp. Transfer to a plate, and sauté remaining bread in remaining tablespoon butter.

Spoon a generous amount of shrimp mixture onto toasts. Top each toast with caviar, and garnish with dill sprigs. Serve with lemon wedges. Shrimp mixture can be refrigerated 1 day.
 

eagle2250

Connoisseur/Curmudgeon Emeritus - Moderator
Thank you, Andy for the recipe...I will definitely give it a try at some future breakfast at which we have the family over. Based on the influence of this thread, it appears I may have to upgrade the scope and quality of the cooking shows I've been watching on TV. Andrew Zimmern used to be a favorite, but presently an occasional Rachael Ray show is all I get to see. ;)
 
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Andy

Site Creator/ Administrator
Staff member
eagle2250:

Some recommendations:

Barefoot Contessa
Lidia
Pioneer Women
Ciao Italia
Jacque Pepin !!
Joanne Weir's Plates and Places
 
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