What is a higher class appetizer for Danish food?!
Answers: I know i spelt it wrong, but I need to know ASAP!!
Shrimp Smorrebrod With Horseradish Cream (serves 8)
1 1/4 lbs medium shrimp, cooked and drained (38 to 40 count)
1/4 cup whipping cream, chilled
1/4 cup sour cream
2 tablespoons horseradish
1 teaspoon salt
white pepper
2 ripe avocados
1 tablespoon lemon juice
4 tablespoons butter, softened
8 slices rye bread
8 leaves soft lettuce
1/2 small red onion, thinly sliced
1 1/2 tablespoons capers
1. Shell the shrimp and set aside.
2. Whip the cream until it holds soft peaks. Whisk in sour cream, horseradish and salt and pepper to taste.
3. Pit and slice the avocadoes and drizzle with lemon juice.
4. Spread the butter evenly on each slice of bread, going all the way to the edges. (Butter prevents the filling from making the bread soggy.) Arrange shrimp, avocado and onion over the bread, then top with a spoonful of horseradish sauce. Add a few capers.
Gin and Juniper Cured Salmon (serves 4-6)
1 kg fresh salmon, tail
2 ounces maldon crystal salt
3 ounces granulated sugar
1 tablespoon coarsely ground black peppercorns
6 tablespoons gin
2 teaspoons crushed juniper berries
2 tablespoons fresh dill, roughly chopped
Mustard Sauce
mayonnaise
whole grain mustard
sugar
fresh dill
1. Remove the bone from the salmon, leaving two triangular fillets with the skin intact.
2. To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin.
3. Place the salmon, skin side down, on a board and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. Now cover each fillet with the chopped dill.
4. Place one fillet on top of the other to make a sandwich with the dill in the centre and the skin on the outside. Wrap tightly in Clingfilm and place on a shallow dish or plate. Place a plate over the top and weight with a heavy tin. Put in the fridge for 24 - 48 hours turning the gravalax twice during the curing time.
5. Unwrap the gravlax and slice thinly Serve with rye bread and a sauce made from equal quantities of mayonnaise and wholegrain mustard mixed with a little sugar and chopped dill.
No, I live in Australia actually. Report It
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