Home Recipes Menu: Nordic Flair Menu: Nordic Flair >40 min Medium Party food Instructions Avoid the screen going to sleep Starter: Put the prawns in a bowl with the salmon, which you have chopped into small cubes. In another bowl, mix the sour cream, tabasco, ketchup, lemon and pepper. Mix 2/3 of the prawn and salmon mixture into the sauce. Add 2-3 crustades per person (you can buy crustades at Meny, Jacobs, Coop Mega) Add the salmon and shellfish mixture and garnish with the rest of the prawn and salmon mixture. Garnish with a little thyme on top. Main course: Divide the fish into four portions. Stir together the finely chopped herbs, oil spices and sugar. Spread on both sides of the fish. Place the fish pieces on a plate. Cover with plastic and leave to soak for 30 minutes in the fridge. Then wash the potatoes. Fill a pot with water so that the potatoes are almost (but not quite) covered. Chop the herbs and add butter. Let the potatoes steam until they are tender. Fry the salmon on a medium-high heat until it has a nice pink centre: About 1-2 min on each side depending on the thickness of the fish. Serve with a simple salad with vinaigrette. Add fennel, thinly sliced and served with lemon, oil, salt and pepper.
