Swedish Creamy Dill Prawn Toasts With Caviar - Skagenrora
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.)
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INGREDIENTS
Nutrition- 1kg whole cooked prawns
- 250ml sour cream
- 250ml mayonnaise
- 2
- 2tablespoons chopped chives
- squeeze lemon juice
- 25 -50g butter
- 8slices rye bread, halved
- 1
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DIRECTIONS
- 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.
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