Swedish recipe: How to make asparagus mousse with prawns and dill

Easy-to-make Swedish summer classic. Food writer John Duxbury shares one of his favourite recipes with The Local.

Swedish recipe: How to make asparagus mousse with prawns and dill
Asparagus mousse with prawns and dill. Photo: John Duxbury/Swedish Food

Asparagus is, without doubt, my favourite vegetable. When asparagus is in season I am tempted to eat it every day. I usually just steam it and eat it with some nice hollandaise sauce. It is so good I generally like it cooked simply.

However, for a party I am not keen on cold asparagus. It just isn’t the same once cold so I prefer to make asparagus mousse instead. The mousse can even be made a day or two in advance and just finished off before guests arrive.


Serves: 4

Level: Very Easy

Preparation: 15 minutes

Cooking: 5 minutes

Total: 20 minutes + 3 hours chilling


– Swedes claim that hand-shelled prawns always taste much better, but I must admit it is so time-consuming I seldom bother.

– Sometimes I add some chopped quail’s egg to the garnish: mix two chopped quail’s eggs with a teaspoon or so of mayonnaise and place on the top of the mousse in the centre before garnishing with the prawns.


250 g (8 oz) green asparagus spears

2 gelatine sheets

4 tbsp whipping cream

300 g (10 oz) prawns (shrimps)

1 tbsp dill, finely chopped

salt and white pepper to taste

1 lemon, zest only


1. Break the ends off the asparagus spears. Rinse them thoroughly to wash any grit off.

2. Cook for 2 minutes in lightly salted boiling water. Remove three tablespoons of the asparagus water and put in a small saucepan.

3. Drain and refresh the asparagus under cold water.

4. When the asparagus is cool, puree it in a food processor.

5. Soak the gelatine leaves in a bowl of cold water for 4-5 minutes. Remove from the water and gently squeeze out any excess water. Add it to the saucepan with the three tablespoons of asparagus water.

6. Heat the asparagus water and gelatine over a gentle heat, stirring occasionally. Once the gelatine is completely melted, remove from the heat and add a tablespoon of the asparagus puree. Stir thoroughly then add the rest of the asparagus puree.

7. Whip the cream lightly and then stir it into the puree.

8. Roughly chop half the prawns (shrimps) and add to the asparagus mousse.

9. Mix in the dill, salt and white pepper. Taste and adjust the seasoning if necessary.

10. Transfer to individual serving dishes or glasses and chill for at least 3 hours.

11. Garnish with the remaining prawns, roughly chopped if desired, and top with some lemon zest.

Recipe courtesy of John Duxbury, editor of Swedish Food

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The three tasty treats that make spring in Sweden a forager’s dream

Although parts of Sweden are still under snow at this time of year, spring is in full swing here in Skåne in the south of Sweden. Here are The Local's top tips for what you can forage in the great outdoors this season.

The three tasty treats that make spring in Sweden a forager's dream

You might already have your go-to svampställe where you forage mushrooms in autumn, but mushrooms aren’t the only thing you can forage in Sweden. The season for fruits and berries hasn’t quite started yet, but there is a wide range of produce on offer if you know where to look.

Obviously, all of these plants grow in the wild, meaning it’s a good idea to wash them thoroughly before you use them. You should also be respectful of nature and of other would-be foragers when you’re out foraging, and make sure not to take more than your fair share to ensure there’s enough for everyone.

As with all foraged foods, only pick and eat what you know. The plants in this guide do not look similar to any poisonous plants, but it’s always better to be safe than sorry – or ask someone who knows for help.

Additionally, avoid foraging plants close to the roadside or in other areas which could be more polluted. If you haven’t tried any of these plants before, start in small doses to make sure you don’t react negatively to them.

Wild garlic plants in a park in Alnarpsparken, Skåne. Photo: Johan Nilsson/TT

Wild garlic

These pungent green leaves are just starting to pop up in shady wooded areas, and may even hang around as late as June in some areas. Wild garlic or ramsons, known as ramslök in Swedish, smell strongly of garlic and have wide, flat, pointed leaves which grow low to the ground.

The whole plant is edible: leaves, flowers and the bulbs underground – although try not to harvest too many bulbs or the plants won’t grow back next year.

The leaves have a very strong garlic taste which gets weaker once cooked. Common recipes for wild garlic include pesto and herb butter or herbed oil, but it can generally be used instead of traditional garlic in most recipes. If you’re cooking wild garlic, add it to the dish at the last possible moment so it still retains some flavour.

You can also preserve the flower buds and seed capsules as wild garlic capers, known as ramslökskapris in Swedish, which will then keep for up to a year.

Stinging nettles. Wear gloves when harvesting these to protect yourself from their needles. Photo: Johan Nilsson/TT

Stinging nettles

Brännässlor or stinging nettles need to be cooked before eating to remove their sting, although blanching them for a couple of seconds in boiling water should do the trick. For the same reason, make sure you wear good gardening gloves when you pick them so you don’t get stung.

Nettles often grow in the same conditions as wild garlic – shady woodlands, and are often regarded as weeds.

The younger leaves are best – they can get stringy and tough as they get older.

A very traditional use for brännässlor in Sweden is nässelsoppa, a bright green soup made from blanched nettles, often topped with a boiled or poached egg.

Some Swedes may also remember eating stuvade nässlor with salmon around Easter, where the nettles are cooked with cream, butter and milk. If you can’t get hold of nettles, they can be replaced with spinach for a similar result.

You can also dry nettles and use them to make tea, or use blanched nettles to make nettle pesto.

Kirskål or ground elder, another popular foraged green for this time of year.
Photo: Jessica Gow/TT

Ground elder

Ground elder is known as kirskål in Swedish, and can be used much in the same way as spinach. It also grows in shady areas, and is an invasive species, meaning that you shouldn’t be too worried about foraging too much of it (you might even find some in your garden!).

It is quite common in parks and old gardens, but can also be found in wooded areas. The stems and older leaves can be bitter, so try to focus on foraging the tender, younger leaves.

Ground elder has been cultivated in Sweden since at least 500BC, and has been historically used as a medicinal herb and as a vegetable. This is one of the reasons it can be found in old gardens near Swedish castles or country homes, as it was grown for use in cooking.

Kirskål is available from March to September, although it is best eaten earlier in the season.

As mentioned, ground elder can replace spinach in many recipes – you could also use it for pesto, in a quiche or salad, or to make ground elder soup.