This is a fairly easy starter I made during our vacation. It takes you approximately 20 minutes to make and you can prepare all elements ahead. So in my humble opinion a perfect starter when inviting friends over.
We have access to a summerhouse on the western coast of Jutland. Actually on the most western part of Denmark. When standing on the beach of Blåvand, next stop is England. How cool is that? But a local speciality is the brown shrimps. One of their characteristics is that, they do not turn pink when boiled. And also a great taste. Unfortunately, most of the shrimps caught is being send to Morocco to get peeled. It is a hassle, I know. But even worse, most of the peeled shrimps are exported, so we do not even eat them in Denmark. I think most just do not know of delicacy. Such a pitty. So if you ever have the chance, try them.
I know, the brown shrimps can be pretty hard to get hold on, and if you cannot find any, you can replace them with fjord shrimps in the summer or just any other cold water shrimp.
Brown shrimps with smoked cheese and potatosPrint Recipe
- 400g new potatos
- 200g cooked and peeled brown shrimps
- 1 dl white balsamic vinegar
- 2 tablespoons of pearl sago
- 1,5 tbsp fresh smoked cheese
- 1 lemon
- 2 tbsp creme fraiche - at least 38% fat
- Fresh Dill
Cook the pearl sago in lightly salted water for 7 minutes. Drain and add the balsamic vinegar. Let it pickle for 1 hour - preferably more.
Boil the potatos and cool.
Mix smoked cheese, creme fraiche and season with salt, pepper and lemon cest.
Add a spoonful smoked cheese mixture on the plate. Place some potatos and shrimps on top. Finalize with the small balsamic pearls and dill.
Serve right away