When the potatoes goes Skagen

Skagenperunat_Westend Mum

All most, at least. I do not know whether skagen is really skagen, if you are not using shrimps? We did not have those at the house so I used scallops – shellfish anyway!

This is very nice side dish for the summer barbeques. I put the new potatoes to the pan, season it with salt and put in to the oven of 200 Celsius for about 35 minutes. After that I thought that the potatoes was too hard for my taste so I let them be longer than the original recipe said. Much longer, because I forget the time… After another 30 minutes, I took very much well done potatoes out of the oven and let them cool a little bit.

Then I fried the scallops at the pan and chopped them to little slices. I made the “skagen” paste by mixing up the scallops, mayonnaise, crème fraiche and dill and season it with salt and pepper. Then I put it in the freezer for a little bit. Wait a minute… Now I started to wonder whether I put some spring onions on it also. Hmm… I should have written the recipe down right after I made the dish. Now few days later it is hard to remember, if you have been tuned the original recipe..!

Either way… I made a little hole to the potatoes and filled them up with the skagen paste. A little bit roe and dill to the top and it was finish. Tasted delicious!

What is your favourite barbeque side dish recipe?

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