Skagenröra

Restaurateur and cookery writer Anna Mosesson shows us one of her native Sweden's winning ways with fresh prawns and dill
Skagenröra
  • Rating:
  • Serves: 6-8
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 1 kg whole cooked prawns
  • 250 ml soured cream
  • 250 ml mayonnaise
  • 2 tbsp chopped dill, plus 8 fronds to garnish
  • 2 tbsp chopped chives
  • squeeze lemon juice
  • black pepper
  • 25-50 g butter
  • 8 slices bread, halved
  • 1 tsp red lumpfish roe

Method

1. Carefully remove the shells and heads from the prawns. Put the sour cream, mayonnaise, chopped dill, chives and lemon juice in a large bowl. Season with salt and pepper, then stir in the prawns.

2. Melt the butter in a large frying pan. Working in batches, add the bread and fry until golden brown on both sides.

3. Serve the prawn mixture piled on top of the fried bread and garnish each portion with a dab of lumpfish roe and a frond of dill.

Rate This Recipe

1
2
3
4
5