Scandinavian Seafood Platter Recipes

SCANDINAVIAN SEAFOOD PLATTER

Steps:

• Place the potatoes in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook, covered, for 15 minutes or until tender. Drain potatoes and set aside for 5 minutes to cool slightly. Cut into 1cm-thick slices and place in a bowl. Add the oil, mustard and capers and gently toss to combine. Season with salt and pepper.
• Meanwhile, combine the cucumber, vinegar, salt and sugar in a small bowl and set aside for 10 minutes to develop the flavours.
• Combine the prawns and chopped dill in small bowl.
• Arrange the potato salad, cucumber salad, prawns, salmon, bread and lettuce on serving plates or platter.
• Serve immediately with mayonnaise, if desired.

SEAFOOD PLATTER

Steps:

• Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
• Combine all the ingredients and serve with the seafood.
• Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.

SIMPLE SEAFOOD PLATTER

Steps:

• Whisk the lemon juice with the mustard, then mix into the mayonnaise with the dill. Prepare up to a day ahead and chill.
• Lay out the seafood on a platter with lemon wedges and a bowl of the mayonnaise in the middle so everyone can help themselves. Serve with plenty of fresh brown bread.

SUPER-QUICK SCANDI SUPPER

Steps:

• Cook the salmon in the microwave on High for 3 mins or until just cooked through. Remove and break up into large flakes, then allow to cool slightly.
• Mix the cottage cheese, dill and spring onions with some seasoning. in another bowl mix the white wine vinegar and sugar until the sugar dissolves, then add the cucumber. Put the beetroot into another bowl.
• Lightly toast the rye bread, then bring everything to the table and dig in.

FESTIVE SEAFOOD SHARING PLATTER

Steps:

• For the pâté, blitz the trout, soft cheese, capers and mustard in a food processor, then season with salt, pepper and the lemon juice. Will keep covered in the fridge for up to two days. For the prawns, mix the soured cream, mayo, red onion, dill, lemon juice and hot sauce in a bowl, then toss in the prawns to coat. Will keep covered in the fridge for a day.
• Spoon the pâté into a small bowl and the prawns into another. Place these on a large platter with the gravadlax, smoked salmon, whole prawns, crackers, bread, blinis, lemon wedges and caperberries. Sprinkle over dill fronds, then serve.