Nordic Deluxe Plate
This recipe combines traditional Gravlax marinated salmon and smoked wild salmon from the Bay of Bothnia with a shrimp dill-flavoured salad.
For the salmon
smoked wild salmon
For the shrimp salad
cooked and hand-peeled shrimp
bunch of dill
salt & pepper
brioche or white bread slices
Optional: Nordic Caviar
Chop the peeled shrimp and let them dry on kitchen paper or leave in a sift for 10 minutes.
Mix mayonnaise, grated horseradish, dill (save some dill for garnish) and salt and pepper.
Add the chopped shrimp to the creamy mixture.
Fry the bread in butter.
Serve the shrimp mixture piled on top of the fried bread and garnish with caviar, for a true (luxury) nordic taste, finish with a sprig of dill and a lemon wedge.
The shrimp salad is served in Sweden as 'Toast Skagen' which is sometimes topped with nordic caviar, Kalix Löjrom,
for that extra luxurious touch.