Skagen (Prawns on toast)
To all intents and purposes, this dish is the Swedish equivalent of our prawn cocktail. As much as I love that when it's done properly, the flavour combo of ketchup and mayo isn't the biggest turn-on in the world. This, on the other hand, uses generous amounts of lemon and dill in the mayonnaise and the result is clean, zingy and zippy in flavour - I'd expect nothing less from the Swedes. It involves hardly any work, but if you pile a spoonful of these dressed prawns on a toasted piece of brioche or sourdough bread, you'll have a really confident little light lunch or starter.
|500 g||Raw prawn cutlets, peeled|
|½||Red onion, peeled and very finely chopped|
|½ bunch||Fresh dill, very finely chopped|
|3 tbsp||Olive oil|
|½||Lemon, zest and juice|
|4 tbsp||Sour cream|
|1 to taste||Salt & freshly ground pepper|
|1 loaf||Brioche, or use soft white bread|
|20 g||Butter, diced|
|1 optional||Fish roe, to serve|
- Put the prawns into a bowl with the finely chopped onion, most of the dill, the extra-virgin olive oil, lemon zest and juice and soured cream. Season with a couple of good pinches of salt and pepper and gently mix together.
- Have a taste and check that you've got the right balance of acidity and salt, then put to one side.
- Put a large frying pan on a high heat. Cut four thick slices of brioche or bread and put them into the hot pan, dropping the cubes of butter in and around the bread so it can soak in. Turn the heat down to medium and continue to cook until the slices are toasted on both sides.
- Put a slice on each plate and spoon over your prawns. If you've got some good fish roe, add a little spoonful of that on top, then sprinkle over the rest of your dill and serve right away.
This dish is best matched with
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