Hummer og Grøntsagssalat

Hummer og Grøntsagssalat Recipe - Danish Lobster and Vegetable Salad

Region / culture: Denmark | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 10

Introduction

Hummer og Grøntsagssalat, or Lobster and Vegetable Salad, is a luxurious and elegant dish that is perfect for special occasions or gatherings. This recipe combines a variety of fresh vegetables with lobster, salmon, and shrimp for a refreshing and flavorful salad that is sure to impress your guests.

History

This recipe has its origins in Scandinavian cuisine, where seafood plays a prominent role in many traditional dishes. The combination of lobster, salmon, and shrimp with fresh vegetables creates a harmonious blend of flavors and textures that is both satisfying and delicious.

Ingredients

6 cooked and diced carrots
1 cooked and cut up cauliflower
2 cups cooked lima beans
1 lb (454 g) cooked peas
1 lb (454 g) string beans
1 cup diced celery
1 cup diced radishes
1 cup peeled, seeded, and diced cucumbers
6 medium tomatoes, peeled and seeded
3 hard-boiled eggs
0.5 tsp dry mustard
1 tbsp white vinegar
1 tbsp salt
0.25 tsp white pepper
2 tbsp olive oil
2 tbsp unsweetened gelatin powder
8 tbsp hot water
0.5 cup cream
4 boiled lobsters, 1.5 lb (680 g) each
1 lb (454 g) cooked salmon
0.5 lb (227 g) soft butter
3.5 tbsp whipped cream
salt
white pepper
1 lb (454 g) chilled boiled shrimp
parsley
radishes
stuffed green olives

How to prepare

Prepare the vegetables as directed.
In a very large bowl, mix the vegetables together and let them chill until very cold.
In a second bowl, finely mince the hard-boiled eggs.
Add the mustard, vinegar, and oil mixture to the eggs, and beat well.
Add the cream and blend well.
Fold in the vegetables from the larger bowl.
Chill the mixture until set.
Unmold the mixture onto a large serving platter.
Top and garnish as follows: remove the lobster meat from the body, tail, and claws of the lobsters.
Set aside the legs for use at another time.
Save the head and tail shells.
Skin, bone, and put the cooked salmon through a meat grinder.
Add butter and whipped cream, and season with salt and pepper to taste.
Thoroughly cream these ingredients together.
Fill the empty lobster-tail shells with the salmon mixture, and set them aside for the moment.
This recipe must not only taste superb but also look like a work of art.
Your aim is to make it appear that the lobsters are swimming over the molded vegetables.
To achieve this, turn the filled lobster tails, filled side down, over the mold.
Where the tails would normally join the bodies of the lobsters, pile lobster meat to simulate, as best you can, the shape of the midsection of a lobster.
Add the empty head shells, empty side down, joining the lobster-meat bodies.
Peel the shrimp, and place them around the platter with sprigs of parsley, radishes, and stuffed olives.
Serves a battalion.

Variations

For a lighter version, you can use Greek yogurt or a light mayonnaise in place of the cream in the vegetable mixture.
You can also add additional herbs and spices, such as dill or tarragon, to enhance the flavor of the salad.

Cooking Tips & Tricks

Be sure to chill the vegetable mixture thoroughly before adding the cream and gelatin mixture to ensure that it sets properly.

- When filling the lobster tails with the salmon mixture, be generous with the filling to create a visually appealing presentation.

- Take your time when assembling the salad on the serving platter to create a stunning visual display that will impress your guests.

Serving Suggestions

Serve the Hummer og Grøntsagssalat as a main course for a special dinner or as a side dish for a larger meal.

- Pair with a crisp white wine or champagne to complement the flavors of the seafood and vegetables.

Cooking Techniques

The key to this recipe is in the presentation - take your time to assemble the salad on the serving platter to create a visually stunning dish that will impress your guests.

Ingredient Substitutions

If lobster is not available, you can substitute with crab or shrimp.

- Feel free to customize the vegetable mixture with your favorite vegetables or whatever is in season.

Make Ahead Tips

You can prepare the vegetable mixture and the salmon filling ahead of time and assemble the salad just before serving for a stress-free meal option.

Presentation Ideas

Arrange the lobster tails and shrimp around the platter in a decorative pattern to create a visually appealing presentation. - Garnish with fresh herbs, lemon wedges, and additional seafood for an elegant finishing touch.

Pairing Recommendations

This salad pairs well with a variety of side dishes, such as crusty bread, roasted potatoes, or a simple green salad.

- For a complete meal, serve with a side of steamed vegetables or a light soup.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- To reheat, gently warm the salad in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

25g per serving

Fats

18g per serving

Proteins

30g per serving

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin A, vitamin C, potassium, and iron.

Alergens

This recipe contains shellfish (lobster, shrimp) and eggs.

Summary

This salad is a rich source of protein and essential nutrients, making it a satisfying and nutritious meal option.

Summary

Hummer og Grøntsagssalat is a show-stopping dish that combines the flavors of lobster, salmon, and shrimp with a variety of fresh vegetables for a delicious and elegant salad. Perfect for special occasions or gatherings, this recipe is sure to impress your guests with its stunning presentation and rich flavors.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Hummer og Grøntsagssalat. It was given to me by an old friend who had traveled to Denmark and brought back a wealth of culinary knowledge. As she handed me the worn piece of paper with the carefully handwritten instructions, I knew this recipe was something special.

I had always been drawn to the flavors and techniques of Scandinavian cuisine, with its emphasis on fresh, simple ingredients and bold, yet delicate flavors. And this recipe for Hummer og Grøntsagssalat was no exception. The combination of succulent lobster, crisp vegetables, and a tangy mustard dressing was a perfect example of the balance and harmony that Danish cooking is known for.

As I read through the recipe, I could almost taste the dish in my mind. The sweet, tender lobster meat, the crunchy bits of cucumber and radish, the sharp kick of the mustard dressing – it all sounded so delicious. I couldn't wait to try it out for myself and share it with my family.

I set to work gathering the ingredients, making sure everything was fresh and of the highest quality. The lobster was the star of the show, so I made sure to pick out the best one I could find at the market. I also picked up some crisp, peppery radishes, sweet cherry tomatoes, and a handful of fresh herbs to round out the salad.

Once I had everything I needed, I got to work on preparing the lobster. I carefully boiled it until the meat was just cooked through, then cracked open the shell and removed the succulent flesh. It was a messy job, but the reward was well worth it – the lobster meat was tender, sweet, and oh so delicious.

Next, I turned my attention to the vegetables. I sliced the radishes thinly, diced the cucumber into small cubes, and halved the cherry tomatoes. I wanted each bite of the salad to be a perfect balance of flavors and textures, so I took my time arranging the vegetables on a large platter.

Finally, it was time to make the dressing. I whisked together some Dijon mustard, white wine vinegar, and a touch of honey in a small bowl, then slowly drizzled in some olive oil until the dressing was thick and creamy. I tasted it and adjusted the seasoning, adding a pinch of salt and a grind of black pepper to bring out the flavors.

With everything prepared, I assembled the salad. I piled the lobster meat on top of the vegetables, then drizzled the mustard dressing over everything. I garnished the dish with a handful of fresh herbs – dill, parsley, and chives – to add a burst of freshness and color.

As I stood back and admired my handiwork, I couldn't help but feel a sense of pride. This Hummer og Grøntsagssalat was a true masterpiece, a testament to the beauty and simplicity of Danish cuisine. I couldn't wait to share it with my family and watch their faces light up as they took their first bite.

And when we finally sat down to eat, the salad was a revelation. The lobster was sweet and tender, the vegetables crisp and refreshing, and the dressing tangy and bright. It was a perfect harmony of flavors, a dish that captured the essence of Danish cooking in every bite.

As we savored the salad together, my family and I shared stories and laughter, enjoying each other's company and the delicious food in front of us. And as I looked around at their happy faces, I knew that this recipe for Hummer og Grøntsagssalat would become a cherished tradition in our home, passed down from generation to generation.

In that moment, I felt grateful for the old friend who had brought this recipe into my life, for the culinary adventures that had shaped my cooking style, and for the joy that food had brought to my family. And as I took another bite of the salad, I knew that this was just the beginning of many more delicious meals to come.