Scandinavian Board with Poached Shrimp
- Level: Intermediate
- Total: 1 hr 40 min (includes cooling time)
- Active: 1 hr 5 min
- Yield: serves 6 to 8
- Level: Intermediate
- Total: 1 hr 40 min (includes cooling time)
- Active: 1 hr 5 min
- Yield: serves 6 to 8
Ingredients
Quick Pickled Red Onion:
Poached Shrimp:
Herbed Yogurt Sauce:
Assembly:
Directions
- For the pickled red onions: Combine the vinegar, sugar, salt, bay leaf, coriander seeds, mustard seeds, peppercorns and 3/4 cup water in a small saucepan. Bring to a simmer and cook to dissolve the sugar and salt, about 1 minute. Put the red onion in a medium non-reactive bowl and pour the hot vinegar mixture over. Let cool to room temperature. (Pickled onions can be used once cooled or made ahead and refrigerated for up for 2 weeks.)
- For the poached shrimp: Use a sharp paring knife or scissors to cut a line down the back of the shrimp and remove the veins, leaving the shell intact. Once you’ve removed all of the veins, rinse the shrimp.
- Pour 2 1/2 quarts cold water in a medium Dutch oven. Add the salt, caraway, coriander seeds, black peppercorns, bay leaves, sliced lemon, dill and parsley. Bring to a full boil. Turn off the heat. Stir in the shrimp, making sure they are all fully submerged. Cover and let sit until the shrimp are cooked through, 4 to 5 minutes. Transfer the shrimp to a bowl filled with ice and water. Let cool, then rinse off the excess spices and refrigerate until ready to serve.
- For the herbed yogurt sauce: Combine the sour cream, yogurt, chives, dill, parsley, olive oil, mustard, lemon zest and juice, 1/2 teaspoon salt and a generous grinding of pepper in a medium bowl and stir to combine. Cover and refrigerate until ready to serve.
- For the assembly: Place the shrimp, pickled onions and sauce in serving bowls and place on a large cutting board big enough to hold all of the components. Arrange the radishes, carrots and baby cucumbers in piles around the board. Put the caperberries, pickled beets and egg quarters in separate small bowls and place on the board. Tuck the crispbread and sliced breads in the spaces left on the board and add some lemon wedges as well. Garnish with some small bundles of dill and parsley and serve immediately.
Cook’s Note
To keep shrimp cold on your board, you can put bowl of shrimp over a bowl filled with ice.
