Hemma’s Skagen Salad with Prawns, Soft Boiled Egg, Capers, Green Beans and Potato Salad by John Gorman of Hemma in Edinburgh
This is a super easy Scandi salad which can be knocked up really quickly – named after the Danish Coastline Skagen.
Hemma is a café/bar with great brunch, lunch, buffet, smörgåsbord platters, dinners and last but not least cakes. A family friendly haven daytime and a party place at night with tasty draughts on tap and an extensive cocktail list.
Hemma means AT HOME in Swedish.
For more information visit http://www.bodabar.com/hemma/
Ingredients: Serves roughly 4
500g new potatoes
1 red onion
2 spring onions
handful green beans
handful of spinach
4 sprigs of dill
2 tsp olive oil
juice of 1⁄2 lemon
1 small garlic clove
1 tbsp mayo
1 tbsp crème fraiche
Salad leafs
couple of drops of vinegar
salt and pepper
Method:
1. Wash then half and boil 500g of new potatoes in a big pan of salted water for 15 minutes or until tender. Remove from the water and set aside to cool.
2. Finely dice one red onion, two spring onions and a few sprigs of dill and add to the potatoes with a couple of teaspoons of olive oil, some lemon and season well.
3. Mix together in a bowl and set to the side.
4. Trim and boil a large handful of green beans and put into salted boiling water for exactly 3 minutes. Remove from water and refresh in cold water with some ice cubes to keep their colour.
5. For the soft boiled eggs bring a pot of lightly salted water with a few drops of vinegar added to the boil and add eggs. Boil for exactly 6.5 minutes then remove and run under cold water until cool.
6. For the Skagen mix put 400 grams of cooked prawns into a bowl and add one tbsp of crème fraiche, one tbsp of mayo, some chopped dill, chopped spinach, lemon and a little pureed garlic. Mix together well.
7. For each salad take a mix of your favourite salad leaves and make a bed on a plate. Scatter a generous helping of each of the ingredients over the leaves topping off with the Skagen mix.
8. Add a splash of olive oil and serve with bread and butter.
In association with Taste Communications.
www.tastecommunications.co.uk
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