Kräftskiva

Ingredients

Crayfish

• 3 kglive crayfish

Brine

• 5 litreswater
• 250 gsalt
• 3 tbspsugar
• 2 bottlesof lager
• 3large bunches crown dill, in flower

To serve

• västerbottensost cheese
• knäckebröd or bread
• snaps
• paper hats and lanterns

Directions

1. Bring the water, salt, sugar, beer and half the dill to a rolling boil and let it boil 10 minutes.
2. Taste the brine before the crayfish go in. It should be aggressively, unpleasantly salty on its own, because the crayfish absorb only a fraction of it.
3. Rinse the live crayfish in cold water and discard any that are already dead. Drop them into the fiercely boiling brine in batches, so the temperature does not fall.
4. Boil each batch for 6 to 8 minutes, depending on size, from the moment the water returns to the boil. Do not overcook them.
5. Lift them out and put them into a deep bowl or pot with the rest of the fresh crown dill. Now pour the hot brine back over them and let everything cool together to room temperature.
6. Cover and refrigerate for at least 24 hours before serving.
7. Serve them cold, piled on a platter with the dill, with västerbottensost cheese, bread, and small glasses of snaps. Sucking the head is standard and not optional if you are doing it properly.

Technique

• Most crayfish eaten in Sweden are now imported, largely from Turkey and China, since the native population collapsed to plague.
• The songs are sung standing and everybody is expected to join in.
• Bibs are worn without embarrassment.

Substitutions

• Frozen pre-cooked crayfish, thawed and steeped in the cold brine overnight, which is what most Swedes buy.
• Dried dill crowns, sold for the purpose, if fresh are unavailable.

Variations

• With more sugar in the brine, which is the southern Swedish preference.
• Made with langoustine or prawns.
• The Finnish rapujuhlat, which is the same party under another name.

History

Crayfish fishing was restricted to late summer to protect stocks, so August parties with paper hats, lanterns and drinking songs became a fixed tradition.

Frequently asked questions

What is Kräftskiva?

Kräftskiva is a main from Sweden: crayfish boiled with dill and eaten cold at an August party with snaps. Crayfish fishing was restricted to late summer to protect stocks, so August parties with paper hats, lanterns and drinking songs became a fixed tradition.

How long does Kräftskiva take to make?

Kräftskiva takes 20 min plus overnight chilling of preparation and 15 min of cooking. The recipe makes 6 servings. It is rated easy to make.

What can I substitute in Kräftskiva?

Yes, within limits. Frozen pre-cooked crayfish, thawed and steeped in the cold brine overnight, which is what most Swedes buy. Dried dill crowns, sold for the purpose, if fresh are unavailable.

What is the most important thing to get right in Kräftskiva?

Boil each batch for 6 to 8 minutes, depending on size, from the moment the water returns to the boil. Do not overcook them.