Kräftskiva enkel

It&#;s august and in parts of Scandinavia, especially Sweden and Norway, and even parts of Finland (especially the Swedish speaking parts) it is high time for crayfish. Yes, those red shellfish you see above. They&#;re not eaten in so many places but they do eat them in the cajun kitchen of Louisiana in the US &#; as well as we do here. In the cajun kitchen, crayfish (or crawfish, same thing, different name) are served hot and spicy &#; whilst in Scandinavia, we boil them and then chill them to serve them cold.

Crayfish is a very strong culinary culture in our region &#; and at least in Sweden it is almost a mandatory summer party to be had. It can be done as a sitting dinner amongst friends &#; but it can also be a bigger occasion, involving table decorations, funny hats and songs to be sung for toasting in snaps.

However. We can&#;t start our dinner with the crayfish. You see, a crayfish party involves a lot of snaps/aquavit. That makes you hammered rather fast, so you need to ground your stomach with some food that makes the body not absorb the alcohol all at once. This can be done with many dishes and the most traditional one would be Västerbottenpaj &#; pie made from s