NYE 2012 – starter I


I cooked us four courses on New Year’s Eve so we could enjoy a long and nice dinner. It was all traditional Swedish with snaps and snaps songs, and we also had a few interludes to cheer Happy New Year in places further east than us, so more or less the whole of Russia were celebrating midnight at one point during our supper.

This first starter, a lovely prawn mousse, was great to start off with, as it can all be prepared ahead, kept cold and decorated a bit ahead of time as well.

The texture is not as mousse-y as a chocolate mousse, the cream is there more to combine the other ingredients and bring them together. I served this with some homemade Toast Melba, just to add some crunch, and it worked really well. But bread or perhaps a side salad with avocado would work well too.

The recipe is courtesy of fellow Swedish blogger Annika. I followed it promptly but changed the method slightly as I used vege gel instead of gelatin and that requires a different approach. I also doubled it, and that was enough for nine, and even ten, people.

Prawn mousse, serves 4

Adapted from Annika’s recipe.

200 ml créme fraiche

150 ml double cream

2 tbsp chopped dill

2 tbsp chopped chives

2 tbsp finely grated fresh horseradish

1 jar lumpfish caviar (60-80 g)

salt and pepper

1 tbsp lemon juice

700 gram frozen shelled Icelandic prawns, defrosted and peeled

1 bag vege gel

dill, chives and horseradish to garnish

Peel the prawns. Set aside 5-6 per portion or the prettiest prawns. Chop the rest and add to a bowl. In a saucepan, mix creme fraiche, cream and the vege gel powder. Turn on the heat and bring to the boil while stirring. Cook for about 5 minutes as it thickens. Leave to cool for a few minutes.

Chop the herbs and add to the chopped prawns. Also add the horseradish, caviar and lemon juice. Mix it together. Add in the cream mixture and mix well. Season. Pour the mixture into 4 glasses or serving bowls. Place in fridge for at least two hours to set and cool. Decorate with the prawns, dill, chives and horseradish. (I added a lemon slice as well).

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