When I first moved to New York from Sweden, there were a lot of things I missed from home.
It is so funny to me now, thinking back of how I ran around looking for Caviar at “Dean & Deluca” and “Hard bread” at the little specialty shop in the Village. Lingonberries at the German deli “Schaller & Weber” on the upper east side and Shrimp from Coney Island’s Russian districts. Of course there were many more items and places to go to… I think I went to all of them. Come all holidays I was able to have a spread that any Swede would be jealous of. Not many things were missing.
I must say though, there still are things I am longing for. I am so fortunate that my family & friends usually brings those things for me when they come here. So life is good. I have my pantries full of “goodies from home”.
For example, It was a little crazy how I dragged herring filets from home to pickle myself when the pickled herring in vinegar in any grocery store is just as good. I now buy that and just make new sauces for the herring. Thank god I finally came to my senses and now know how to substitute one item for another and make it taste exactly as I “remember” in my taste buds. Like the “so very Swedish Rice porridge” we eat for christmas. I now use the short grain Korean rice I buy in Korea town. It tastes just the same as the short grained “porridge rice” I used to drag from home or buy online. A funny note on that is the first time I made it for my husband and mother in law. I told them it was sooo fantastic and different. A”swedish treat!!!”. When it finally was done, my mother in law said “Oh, you made Rice pudding. It tastes just like the one at home!” Hm…
One of those favorite dishes that I had bad cravings for was the Skagen Baked Potato. A very simple dish. It is just a baked potato with a shrimp sauce. I think that people make lot’s of different versions of this sauce. I don’t use Mayo, some do. I use hot sauce in mine, most don’t. So if there is something you think would be perfect in the sauce, add it.
Shrimp Skagen Baked Potato.
Note that this is a cold sauce to the hot baked potato.
Baking potatoes. As many as you need for the amount of people you are serving. I prefer Idaho potatoes.
Per one potato;
Shrimp. About a small handful peeled shrimp. Use Greenland or Canadian sweet shrimp or just salad shrimp. Note that it must be pre cooked. You could also use any fresh shrimp that you boil in a little water, salt and dill. (And a small splash of beer if you have some at home.) Let cool before adding to the sauce.
1 tsp. chopped fresh Dill.
3 tbsp. Sour cream.
1 tbsp. mayo, optional. (I don’t use this in my Skagen sauce.)
A little finely chopped tomatoes. Optional.
1 tsp. chopped chives or 1 tsp. finely chopped onion.
A small squeeze of lemon or lime.
Hot sauce or pepper to taste.
Caviar. To taste. I use 1-2 tsp.I love white caviar but it is one of those items my family always brings for me from home… You can still use any other kind. Black or red. The only thing is since this kind of caviar has been dyed, just put it on top at the end since it will have the color “bleed” if you mix it in.
Bake the potato. The old fashion slow way is to bake it in the oven. I want to cut corners so I do a half and half. First I put the potatoes into the microwave for about 6-10 minutes depending on how many I am making. I would say about 8 minutes for 2 regular sized baking potatoes. Just note that it will take longer the more potatoes you cook at the same time. Transfer them all to the preheated oven to finish baking.
450 degrees for about 10 more minutes or until the flesh is all soft. Don’t under cook them. There is nothing worse (ok, a few things perhaps…) than an undercooked hard, baked potato!
Meanwhile, mix the sauce.
Peel the shrimp if they have the peel still on.
Mix all the ingredients together. Make sure to stir well so all the dill is well-distributed. Add the shrimp.
This is very forgiving so you can add or use less, as much as you want.
Decorate with a sprig of dill and a few lemon slices.