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Nami-Nami foodblog is now seven years old. On
June 15, 2005, I wrote my first English-language blog post. Back then I was seven years younger. I had just finished my PhD in Sociology of Nationalism at the University of Edinburgh in bonnie Scotland, and about to start my first post-doctoral fellowship at the same university. I hadn't yet met my dear K, who seduced me back to Estonia in October following year (I met in him on November 1, 2005, four and half months after starting blogging, at a reception in Edinburgh), and I definitely didn't have any gorgeous kids back then (and, consequently, I had much more time for blogging :))
Those seven years have been fun - it's been fun meeting other foodbloggers from all over the world, it's been fun taking part in various foodblogging events. It's been educating and entertaining thinking more about what, how, and why we eat, being more reflexive about our dietary choices, eating habits and the food culture in general.
And nope,
there's definitely no seven-year itch in my relationship to Nami-Nami foodblog. We're still going strong, and I have no intention of quitting just yet. Furthermore, there are some extremely interesting blogging-related trips and meet-ups lined up for the near future, so stay with me and Nami-Nami :)
For today's recipe, I'll give you this
Swedish shrimp salad, something that was offer on the
recent Swedish buffet. Although I do cook and blog about dishes from all over the world, then I do feel most happy and confident when blogging about Estonian, other Nordic and possibly also Eastern European dishes. This is a very Nordic salad flavour-wise - fresh, herbal, light and very summery. You can serve it as a simple salad or perhaps on top of some buttered toast.
Swedish shrimp saladServes six (can be easily multiplied)
400-500 g hand-peeled cooked shrimps*
100 ml (7 level Tbsp) of good-quality mayonnaise
100 ml finely chopped fresh dill
juice of half a lemon
1 tsp mild paprika powder
0.25 tsp freshly ground pepper (preferably white pepper)
*
I prefer the ones in a light marinade or brine to the frozen ones, but both will do. Just make sure the netto weight after defrosting and draining is about 400 g. If using frozen shrimps, then thoroughly defrost them (I take them from the freezer and put into the fridge on the previous night). Drain thoroughly, then squeeze gently to remove as much water as possible. If using shrimps in a brine/marinade, then simply drain them.
Put couple of shrimps on the side, if you want to use them for garnish.
In a large bowl, mix mayonnaise and dill, season with lemon juice, paprika powder and pepper. Add the shrimps and stir gently, until combined.
Transfer the salad into a serving bowl, garnish with some shrimps and dill.
Serve at once, or cover with clingfilm and place into the fridge for an hour or two.
