Jamie Olivers Swedish Skagen Food

JAMIE OLIVER'S SWEDISH SKAGEN

Steps:

• Put the shrimp into a bowl with the finely chopped onion, most of the dill, the extra virgin olive oil, lemon zest and juice and soured cream. Season with a couple of good pinches of salt and pepper and gently mix together. Have a taste and check that you've got the right balance of acidity and salt, then put to one side.
• Put a large frying pan on a high heat. Cut four thick slices of brioche or bread and put them into the hot pan, dropping the cubes of butter in and around the bread so it can soak inches Turn the heat down to medium and continue to cook until the slices are toasted on both sides. Put a slice on each plate and spoon over your shrimp.
• If you've got some good fish roe, add a little spoonful of that on top, then sprinkle over the rest of your dill and serve right away.

JAMIE OLIVER'S SWEDISH MEATBALLS

Steps:

• Set aside a few of the herbs, then put the rest into a large bowl with the pork, beef, egg, milk, breadcrumbs and allspice. Add a good pinch of salt and pepper, then get your clean hands in there and scrunch and mix it well.
• Divide the mixture in half, then pat and roll each half into a sausage shape. Cut each one into 15 equal pieces, then wet your hands and roll 30 little balls. Keep wetting your hands as you go so you get nice round elegant meatballs. Put them on a large oiled tray, then cover with clingfilm and pop into the fridge for 1 hour to firm up.
• When you're ready to cook, put your largest pan on a medium heat and add a glug of olive oil. Once hot, add the meatballs and fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown.
• Transfer the meatballs to a large plate. Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a heaped tablespoon of lingon berry or berry jam and a good pinch of salt and pepper. Bring to the boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs. Taste it, then season with a pinch of salt and pepper. Return the meatballs to the pan and move them around so they get coated in the sauce.
• Serve your meatballs - eight per person is about right - drizzled with any lovely sauce left in the pan and with a few spoonfuls of warmed-up jam on top.