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Sweden, Europe · Raggmunk (Swedish Potato Pancakes with Crispy Pork)

Mini Raggmunk Bites with Skagen Shrimp Topping

Bite-size crisp potato pancakes topped with skagen, Sweden's creamy shrimp salad with dill and lemon: a party canapé or café snack.

ServingsServes 2
Total cooking time38 min
DifficultyMedium
About servingsKeep the shrimp salad refrigerated and eat it within a few hours; don't leave topped bites at room temperature for more than 2 hours.

Method

  1. Whisk the flour with a third of the milk until smooth, then whisk in the rest of the milk, the egg and salt. Rest for .

    Add in this stepPlain flour 40 gWhole milk 140 mlEggs 1Salt ¼ tsp

  2. Make the skagen: pat the shrimp dry with kitchen paper and chop roughly. Mix the mayonnaise and sour cream with most of the chopped dill, the lemon juice and white pepper, then gently fold in the shrimp. Taste, adjust the lemon and refrigerate until needed.

    Add in this stepCooked, peeled small shrimp 120 gMayonnaise 2 tbspSour cream 2 tbspFresh dill 4 gLemon ½White pepper to taste

  3. Peel and coarsely grate the potatoes, squeeze them firmly in a clean tea towel and stir into the batter. For bite-size pancakes, drier potato holds its shape and crisps better.

    Add in this stepPotatoes 300 g

  4. Melt a little butter in a large frying pan over medium heat. Drop in level tablespoons of batter, spread each into a 5–6 cm round and fry for per side, until golden and crisp. Fry in 2 batches, adding butter each time.

    Add in this stepButter (for frying) 20 g

    medium heat

  5. Cool the pancakes on a wire rack for so they stay crisp, then top each with a spoonful of skagen and a sprig of the remaining dill. Serve immediately.

    Add in this stepFresh dill 1 g

Cook's tip

Add the topping just before serving, or the pancakes go soft. Small cooked cold-water prawns are ideal; thaw frozen ones in the fridge and drain them well. A little fish roe on top is the classic Swedish finish.

Cooking it at camp

Make the skagen at home and keep it well chilled in the cooler (below 5 °C). Bring the batter in a bottle, fry the mini pancakes on site in a cast-iron pan and top them just before eating.