Leftover Party with Fish and Seafood

I´m SUPERDUPER MEGA EXCITED!!! In just two days we will have the keys to our new house. And since there isn´t long until moving we throw together a little leftover party for our friend Cecilia and her little baby last weekend. Her son didn’t really participate in the eating because he is still too young to eat that kind of food, he is more into purées, breast feeding and stuff like that. But the rest of us had a wonderful afternoon with a lot of laughter, food and drink.

I admit, leftover party doesn’t sound that arousing. It actually sounds really cheap and crappy, but I managed to create some incredible food with the leftover ingredients I found in the freezer plus some fresh herbs and vegetables from the market. And already after the first bite we were hooked. It tasted incredible! More leftover parties to the people!



There are plenty of other good things with leftovers other than just the great taste; by eating leftovers we save the environment by not throwing away perfectly edible food, we save money and we now have a bit less to move on Sunday =P

I made three different dishes and plated them on the table all at once – buffet style. Cecilia doesn’t eat meat so all the dishes contained of some sort of fish or seafood. In my little family (i.e. I and Stefan) we are quite bad at cocking fish. Not failure bad but bad as in we don’t do it too often and since seafood and fish is a very healthy and delicious choice I’m embarrassed to tell you that. That’s the bitter truth – I’m bad at cooking seafood and fish!!! Luckily, when I finally decide to give it a go it always turns out great.

I don’t know which of the three dishes that’s my favorite; they are all yummy in their own special way.

  • Spicy Crab Croquettes – crispy outside meets gooey inside, served on a bed of salad red onion and sambal mayo
  • Salmon Sashimi – thin slices of salmon marinated in a spicy soy sauce served with avocado and rice vine pickled onion
  • Smoked Salmon and Shrimp Spread (a.k.a. “Laxskagen”, my take on an classic Swedish dish) – mayonnaise based spread with cold smoked salmon, shrimps, dill, red onion and lemon served on puff pastry

I didn’t measure the ingredients to the “Laxskagen” but when I make the dish next time I promise to write everything down and share the recipe with you. In addition to the three fish and seafood dishes we also drank an amazing apple pie drink and had, as on every fancy party, a rich chocolaty dessert as grand finale (recipes may appear on the blog in the future).

After this overwhelmingly positive experience I can easily say that I will throw more leftover parties! We just need to pile up some more leftovers first =)


Spicy Crab Croquettes – About 50 Croquettes

It takes a while to make these croquettes, but it’s worth it! And since I recommend you to store them in the freezer you can make them way ahead and just do the final touches before the guests arrives. If you don´t feel comfortable making your own mayo you could simply use the store bought version and add a spoon of sambal or two.



1 crab (i.e. 900 g)
400 g shallots
1 red chili pepper
1 clove of garlic
1 bunch fresh coriander
200 g cream cheese
25 g lemon juice
30 g bread crumbs
Neutral oil
White pepper

Plain flour
1-2 eggs

Neutral oil

Sambal Mayo
1 egg yolk
5 g red wine vinegar
8 g Dijon mustard
200 g neutral oil
Sambal oelek
White pepper

To Serve
Crisp salad i.e. romane, iceberg or cosmopolitan
Red onion

How to do:

Croquettes: Rinse the crab and cut the meat into small pieces. Peel and finely chop the shallots and fry them on love temperature until soft and translucent. Add finely chopped chili and garlic towards the end of the frying time. If you want spicy croquettes you simply incorporate the chili seeds in the mixture. Let the fried onion mix cool down before mixing it together with the rest of the ingredients. Add salt and pepper to taste.

Let the crab blend sit in the fridge for about an hour or so or until completely chilled. The cooling process will make the mixture firmer and easier to handle. Form the blend into around 50 equal sized balls. They should approximately be the same size as store bought meatballs. Roll the croquettes first in flour, then in beaten egg with a splash of water combined into it and then in panko. You could use bread crumbs if you can’t get hold of panko, but I do definitely recommend the panko since it gets super crisp when fried. Freeze the balls until frozen solid.

Mayonnaise: Mix egg, vinegar and Dijon together in a bowl. Gently incorporate the oil into the egg mixture by slowly dripping the oil into the blend while constantly whisking. Add sambal after your own liking (I used 12 g) and salt and pepper to taste. If you find the mayonnaise too thick you could always add a few drops of water.

To serve: Wash and dry the salad to get rid of any soil or dirt before slicing it. Peel the onion and slice that one as well.

Heat up the oil to 170-180 °C. Fry the frozen croquettes for about 2 minutes or until golden brown. Drain them on a piece of kitchen towel and add a pinch of salt. Serve on a bed of lettuce and red onion. Use the mayo as a dip on the side.

If there are croquettes left; place them in an airtight container or in a plastic bag and store them in the freezer for up to 10 months.


Salmon Sashimi

A very fresh Japanese dish which differs from the traditional sashimi in a few ways. The fact that it´s marinated and flavored with pear and gin among other more traditional flavors makes it unique in a very yummy way.


200 g salmon (preferable the thicker part of the salmon a.k.a. belly loin)
50 g Japanese soy sauce (½ dl)
1 tsp gin
0,5 tsp vinegar (12 %)
2 tsp sesame oil
2 cloves of garlic
1-2 red chili peppers
1 brown pear
White pepper

Pickled onion
1 red onion
1 ½ tsp sugar
½ tsp salt
1 tbsp rice wine vinegar
50 g water (½ dl)

To serve
Sesame seeds

How to do:

Sashimi: Finley great the pear and chop the garlic and chilies. Mix all the ingredients for the marinade together and let the salmon marinate for at least 30 minutes, but preferably longer.

Pickled onion: Peel and slice the red onion. Combine water, vinegar, sugar and salt in a small saucepan and put it on the hob. When the mixture is hot and the sugar dissolved it is time to pour the pickle juice over the onion and let it cool completely.

To serve: Take the salmon out of the marinade and thinly slice it. Strain the marinade through a sieve to get rid of all the lumps.

Roast the sesame seeds in a dry hot pan for a few seconds. Remove the skin and core and slice the avocado.

Serve the sashimi on a big plate with avocado and pickled onion on top. Scatter some roasted sesame seeds over the platter and use the rinsed leftover marinade as sauce.

Chicken Wrap in Our New House
The Perfect Pizza