Recipe: Classic prawn cocktail

 

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One evening at home in Sweden I decided to make langos, something I’ve only made once before a long long time ago, but as these deep-fried flatbreads with yummy toppings are heavy to say the least, I thought we’d start with a salad. And since we already had peeled a mountain of prawns for the langos, why not throw in some prawns and make a classic prawn cocktail?!

I’d almost forgotten this little treasure (although I sometimes make this version) and really enjoyed its revival! Will share the langos recipe shortly.

 

Classic prawn cocktail, serves 4

3/4 large head of lettuce (I prefer a soft lettuce that’s not bitter for this, so no iceberg please) 

1 large avocado

12 cherry tomatoes

28 peeled Atlantic prawns

Marie Rose sauce:

100 ml Hellman’s mayonnaise

2 tbsp ketchup

a few splashes Tabasco

lemon juice

salt and pepper

rosé pepper to decorate

Rinse the lettuce and cut into pieces. Rinse the tomatoes and cut into quarters. Slice the avocado. 

For the sauce, mix mayonnaise and ketchup in a bowl. Season to taste with lemon juice, tabasco, salt and pepper. 

Layer lettuce, tomatoes and avocado, sauce and prawns in a dessert glass on a stem. Sprinkle some rosé pepper on top. 

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Recipe: Toast Lingstrom

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You’re probably familiar with Toast Skagen; the iconic Scandinavian starter consisting of butter-fried bread (oh yeah!) topped with a mixture of prawns and dill in mayonnaise?! It’s a true classic that will never go out of style. And so very delicious. My mother serves it at dinner parties and so do I, and sometimes I make one for myself just because I feel like it.

But this thing of placing things on top of butter-fried bread is bigger than just this one dish. It’s a whole food category. And I’m pleased to say I have discovered yet another recipe to add to my repertoire; this wonderful Toast Lingström with ham, named after its inventor, chef Christer Lingström.

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The combination of smoked (or cooked) ham, creamy mayonnaise and a little tartness from the creme fraiche really works with the heat from the horseradish. It’s such a great little starter. Or nibble, in which case the recipe below is enough for 8 nibbles. Just cut the bread slices in half.

Toast Lingström, serves 4

Adapted from Christer Lingström’s recipe.

150 g cooked or smoked ham

100 ml crème fraiche

50 ml mayonnaise

2 tbsp finely chopped chives

1 tbsp grated horseradish 

salt and pepper

4 slices white tin loaf

3 tbsp butter

Slice or dice the ham and mix with creme fraiche, mayo, chives and horseradish. Season to taste. Cut the crusts off the bread slices and fry in butter until golden. Drain the excess fat on kitchen towel. Divide the mixture between the four bread slices, garnish with some more chopped chives, if you like, and serve.  

Classic Swedish fare at Den Gyldene Freden, Stockholm

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Den Gyldene Freden in Stockholm is probably the most classic Swedish restaurant I have ever visited, and having dinner here was a very enjoyable experience.

The restaurant is located in Stockholm’s Old Town, Gamla Stan, and is several floors deep with cave-like vaulted ceilings. The ambiance is both cosy and a little formal.

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The food here is classic Swedish (this is where to go if you want proper meatballs), but still up to date enough to not feel stuffy.

For our starter my mum, dad and I all had the same; a traditional landgång sandwich. Yes, it’s a glorified open sandwich, but a seriously delicious one! It’s named after a gangway plank, probably because it’s longer than a regular sandwich, and has more toppings. This long slice of rye bread was adorned with eggs, prawns, cured salmon, hot smoked fish, asparagus, wild garlic crème and pickled onions.

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Dad also had a snaps with his starter – very traditional – and something not many restaurants serve nowadays. Mum and I were happy with our wine but dad was in good company as two tables nearby also had snaps and sang snaps songs.

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Dad and I chose the same main course as well; duck sausage with thinly sliced duck breast, seasonal vegetables and a deliciously smooth potato purée. This dish was a lovely mix of rustic and gourmet. Delicious!

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Mum chose the catch of the day; fried pike-perch with new potatoes tossed in butter and chives and it was also absolutely delicious. The portions were very generous here as you can see, and no, I couldn’t finish the whole sausage even if I made a good attempt.

We were too full for pudding but lingered with our wine for a while before I went on to meet a friend and my parents headed back to the hotel.

Dad had been to this place before and really liked it, so that was the reason for going, but we all really enjoyed it! Everything about this place is classic; the interior, the food, the service. And the snaps.

A little gem I hope can stay in its spot for many more years to come, looking after our culinary heritage. As a tourist I urge you to go. Try this and a place serving New Nordic cuisine to get the whole range of Swedish food. Because this is traditional, but done very well.

Den Gyldene Freden, Österlånggatan 51, 111 31 Stockholm, Sweden