Prep 20 mins
Cook 10 mins
An easy and delightful recipe that makes an elegant starter for a festive cocktail party - served with vodka of course! If caviar is hard to source or is expensive, lumpfish roe can be used. I see this being served for a Midsummer party in honour of the lands of the midnight sun, with assorted vodka cocktails! This festive and very special appetiser was developed by one of the best-known Swedish chefs, Dr Tore Wretman, who served a version of this dish in his Stockholm restaurant in 1958, since when it has become a classic. (This recipe version by Market Kitchen and Swedish chef and cookery writer, Anna Mosesson.)
- 1 kg whole cooked prawns
- 250 ml sour cream
- 250 ml mayonnaise
- 2 tablespoons chopped dill, plus 8 fronds to garnish
- 2 tablespoons chopped chives
- squeeze lemon juice
- black pepper
- 25 -50 g butter
- 8 slices rye bread, halved
- 1 teaspoon red caviar (or red lumpfish roe)
- 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. Add more lemon juice if needed.
- Melt the butter in a large frying pan. Working in batches, add the rye bread and fry until golden brown on both sides.
- Serve the prawn mixture piled on top of the fried bread and garnish each portion with a dab of caviar or lumpfish roe and a frond of dill.
4-Star for the prawn mixture....minus one for the caviar. Found out I definitely don't like it! And I, personally, loved the fried rye bread as the base for this. Was one of two appetizers made for today's lunch! Thnx for posting, FT. Made for KcK's Forum.
Gorgeous and tasty appetizer. It comes together in minutes and looks sensational on the plate. I also skipped the butter and frying step. Made with Recipe #207860 as the base. Thanks Karen for another winner.
What a FABULOUS start to a meal. This is the beginning of Menu #40269. I made for 1 serving and was plenty for 2-4 as an appetizer. I did use smart balance mayonnaise in place of the sour cream and regular mayo. Just because I didn`t have any sour cream. This does make plenty of dressing. I didn't toast the bread because I made fresh rye and it was still warm. saving some calories skipping the butter. I had extra large shrimp I pan fried and sliced but I should have cut into smaller pieces for easier eating. I must say it`ll take a lot for the rest of the meal to stand up to this. Thanks Karen. Made for ZWT 6