A few weels ago my flatmate Daisy and I decided to host a proper Swedish crayfish party. And I’m so glad we did because it turned out really well! We were an eclectic mix of nationalities but everyone was super psyched up about eating crayfish and drinking snaps. Thanks guys!
It was a Friday night and when we waited for everyone to arrive we sat outside as it was a mild evening and had some Prosecco and some Pimm’s with elderflower and blackberries (with lemonade and club soda) and had a few nibbles. One was Swedish crispbread topped with a herring and egg salad. Very Scandi and for those not fancying herring we also had crostini with tapenade.
As you can see we had proper crayfish knives and crayfish hats!
With the mountain of crayfish (at the middle of the table) we had a Västerbotten cheese quiche which is a must at every crayfish party. (Thanks Ocado for having that and lots of other goodies in your Swedish shop!) The quiche was decorated with lumpfish roe, creme fraiche, chopped red onions and dill. We also had bread, cheese, cream cheese with caraway, honey and dill, wild garlic mayo, saffron mayo and new potato and girolles salad and a regular green salad with radishes and avocado.
It was such a fun evening complete with crayfish peeling tutorials form the Swedes, snaps songs and lots of laughter. We also had pudding very late at night but it was so good I think it deserves its own post.
Herring and egg canapé, makes about 25
200 g (1 tin) matjes herring, drained and roughly chopped
3 hardboiled eggs, chopped
1/2 jar red lumpfish roe
1/2 red onion, finely chopped
2-3 tbsp creme fraiche or soured cream
Mix all the ingredients, season to taste with salt and white pepper. Break up the crispbread and place a dollop of the herring mixture on each piece. Decorate with dill.
200 ml sunflower oil
1 egg yolk, at room temperature
a large pinch of saffron
2 tsp warm water
Mix saffron with warm water. Add half of the saffron water to the egg yolk and mix a little before starting mixing in the oil, drip by drip at first and then in a gentle pour while using a stick blender. Season with lemon juice, add the remaining saffron water and season with salt and pepper. Leave for half an hour before serving (for the flavours to develop).
New potato and girolles salad, serves 8 on a buffet
1 kg baby new potatoes, boiled and cut in half
200 ml (2 handfuls) girolles
salted butter for frying
1 garlic clove
1/2 red onion, thinly sliced
Fry the girolles and pressed garlic in butter. Season. Put the onion slices in a bowl and cover with cold water for 5 minutes. Drain. Add the onions and girolles to the potatoes. Add a nice olive oil and some sherry vinegar, salt and pepper. Season to taste. Add chopped parsley and serve.