Chef Eric Vildgaard’s raw shrimp dish from Restaurant Jordnær pairs delicate seafood with horseradish buttermilk, dill oil and fresh herbs. The recipe below gives the sauce quantities and the steps for assembling the dish just before serving.
Raw shrimps with horseradish buttermilk and dill
Whisk 100 g buttermilk with 24 g horseradish juice, then season with salt and lemon juice to taste. Arrange 20 cleaned raw shrimps in a chilled serving bowl. Add the sauce and a little dill oil immediately before serving, then finish with fresh herbs. The complete ingredient list and method are below.
The dish is also known as “raw shrimps, wasabi and dill”. The supplied recipe does not specify a wasabi quantity, so none has been added to the measured ingredients here.
Plating tools
For delicate finishing, our Straight Chef’s Tweezers can position the shrimp and larger elements, while SuperFine curved-tip tweezers help place herbs precisely. The Small Finishing Tray keeps the components organised during plating. These are Nordic Chefs recommendations for the workflow, not a claim that each tool was used by Restaurant Jordnær.
