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Toast SkagenMatchstick PotatoesKedgeree with Laver

Contemporary Swedish seafood platter

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

Kindly contributed by Jonas Castenfors, Stockholm, Sweden


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


  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

A traditional Swedish recipe, particularly good with seafood

Serves 4-6

Kindly contributed by Kicki Stiernspetz, Umeå, Sweden


Anchovy fillets: 50g can
Onions: 2 medium
Garlic: Single small clove
Seagreens® Culinary Ingredient: 30 g (1.5 tbsp)
Potatoes: 1.5 kg (3 lbs )
Whipping cream: 426 ml (15 fl oz)
Ground black pepper: 1.25 g (Quarter teaspoon)
Seagreens® Salad & Condiment
Seagreens® Condiment Grinder


  1. Preheat oven to 190°C (375°F or Gas Mark 5). Peel and thinly slice the onions. Drain the anchovy oil into a frying pan and cook the onions over a medium heat for 5 minutes
  2. Add the anchovy fillets and continue cooking for a further 5 minutes until the anchovies are softened to a purée and mixed with the onions (Vegetarians can omit the anchovies)
  3. Add the cream and bring just to the boil. Remove from heat
  4. While the onion mixture is cooking, peel and cut the potatoes into thick matchsticks (a special blade and a food processor is easiest)
  5. Transfer the prepared potatoes to a bowl, mix in the Seagreens® Culinary Ingredient and pepper, add the onion mixture and thoroughly combine all the ingredients
  6. Put into a baking dish and level the surface. Cook near the top of the oven for about 1 hour until the potato slices are tender and the surface edges are turning a delicate golden brown. Do not allow to bake crisp
  7. Serve and mill Seagreens® Salad & Condiment from a grinder to taste, as you might add salt or pepper

Kedgeree was an 18th-century Anglo-Indian invention, a spicy mixture of rice and vegetables which, with the addition of smoked fish, became popular as a Victorian breakfast dish

Serves 3 or 4

With permission, from the book Simply Seaweed by Lesley Ellis


Basmati rice: 175g (6oz)
Water: 450ml (3/4 pint)
Cardomoms: 4 lightly crushed
Free range eggs: 2 hard boiled
Laver purée: 125g (4oz) or Dried Nori (Japanese laver) 15g (1/2oz)
Butter: 50g (2oz)
Smoked haddock: 450g (1lb) - fresh or defrosted and skinned
Seagreens® Culinary Ingredient: 1 teaspoon
Lemon juice: 2 teaspoons
Seagreens® Salad & Condiment
Seagreens® Condiment Grinder

We recommend Clearspring Dried Nori (, available from Health Stores, Sainsury's and Goodness Foods Direct (


  1. Put the rice in a sieve and rinse well under running water. Put it in a saucepan with a tightly-fitting lid. Add the water and the cardomoms.
  2. Bring the water to the boil, then reduce to a low simmer and make sure the saucepan lid is firmly in place.
  3. Cook for about 6 minutes without removing the lid.
  4. Remove saucepan from heat, without removing the lid, and set it aside.
  5. Peel the hard boiled eggs and chop up the egg white and yolk separately.
  6. Put the laver in a sieve to drain.
  7. Meanwhile, melt the butter in a large frying pan, sprinkle the Seagreens® Culinary Ingredient over the fish, and gently sauté the fish for about 5 minutes until it breaks into flakes with a fork.
  8. Remove the cardomoms from the rice, then stir in the rice, egg white, laver purée (keeping back a tablespoonful for garnish) and lemon juice.
  9. Transfer the mixture to a heated serving dish and garnish it with the chopped egg yolk and the remaining laver purée arranged in stripes across the dish.
  10. Grind Seagreens® Salad & Condiment to add flavour and nutrition.