Contemporary Swedish seafood platter

Recipe serves 4 entrées, 6 starters or 18 hors d’oeuvres

Kindly contributed by Jonas Castenfors, Stockholm, Sweden

Ingredients

Avocados: 2 large ripe
Sweet onion: Half
Garlic: 2 cloves
Seagreens® Culinary Ingredient: 10g (2 tsps)
Cooked peeld tiger prawns/shrimps: 340g(3/4lb)
Crème Fraîche: 100g (1/4lb)
Fresh parsley: 25-50g
Caviar (black or red): 100-150g
eg. Marina brand Swedish caviar, Waitrose
Unsliced white bread: 4 thick slices, eg. Duchy Originals Sunflower Seed, Waitrose
Seagreens® Salad & Condiment
Seagreens® Condiment Grinder
Fresh parsley/dill: 4 sprigs

Method

1. Peel and chop the avocado into small bite size chunks
2. Peel and finely chop the onion and garlic
3. Rinse and place shrimps in a large mixing bowl
4. Mix in the avocado, onion, garlic & Seagreens® Culinary Ingredient
5. Add Crème Fraîche until a loaded spoonful of the mixture stands up in the spoon
6. Rinse and chop the parsley and add, together with the caviar
7. Lightly toast the bread slices, set out on 4 dinner plates
8. Spoon dollops of the mixture onto each toast without compressing
9. Grind Seagreens® Salad & Condiment lightly overall, add sprigs of herbs atop each serving