JAMIE’S SWEDISH SKAGEN

Skagen

 Jamie Oliver discovered the joys of Swedish food while compiling his book Jamie Does. The chef was so taken with the country, he is now opening his first restaurant in Stockholm. He promises: “It’s going to be epic.” Jamie shares some of his favourite recipes with us to explain why…

To all intents and purposes, this dish is the Swedish equivalent of our prawn cocktail. As much as I love that when it’s done properly, the flavour combo of ketchup and mayo isn’t the biggest turn-on in the world. This, on the other hand, uses generous amounts of lemon and dill in the mayonnaise and the result is clean, zingy and zippy in flavour – I’d expect nothing less from the Swedes. It involves hardly any work, but if you pile a spoonful of these dressed prawns on a toasted piece of brioche or sourdough bread you’ll have a really confident little light lunch or starter.

Put the prawns into a bowl with the finely chopped onion, most of the dill, the extra virgin olive oil, lemon zest and juice and soured cream. Season with a couple of good pinches of salt and pepper and gently mix together. Have a taste and check that you’ve got the right balance of acidity and salt, then put to one side.

Put a large frying pan on a high heat. Cut 4 thick slices of brioche or bread and put them into the hot pan, dropping the cubes of butter in and around the bread so it can soak in. Turn the heat down to medium and continue to cook until the slices are toasted on both sides. Put a slice on each plate and spoon over your prawns.

If you’ve got some good fish roe, add a little spoonful of that on top, then sprinkle over the rest of your dill and serve right away.

500g cooked peeled prawns
a red onion, peeled
and very finely chopped
HALF a bunch of fresh dill,
very finely chopped
3 tablespoons extra virgin olive oil
zest and juice of HALF a lemon
4 tablespoons soured cream
sea salt and freshly ground
black pepper
a loaf of brioche or soft,
white bread
20g butter, diced
optional: fish roe, to serve

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