Classic prawn salad with dill and lemon
Classic prawn salad with dill and lemon © kvalifood.com
Prawn salad is a cornerstone of Danish smørrebrød. It is made with peeled prawns, mayonnaise, crème fraîche and dill — nothing more. This is one of those recipes where the quality of the prawns decides everything. Fresh hand-peeled prawns are best, but good frozen ones work fine.

Ingredients
Yields 4 servings
Prawn salad
- 400 g peeled prawns
- 4 tbsp mayonnaise
- 2 tbsp crème fraîche 38%
- 3 tbsp finely chopped dill
- 1 tsp lemon juice
- grated lemon zest, a little
- salt
- pepper
Assembly
- 4 slices rye bread
- fresh dill sprigs
- ½ lemon, cut in wedges
- chives (optional), a little
Directions
Prawn salad
- Squeeze the prawns gently with your hands to remove excess moisture if they are thawed.
- Stir together mayonnaise, crème fraîche, dill, lemon juice and lemon zest in a bowl.
- Fold the prawns into the dressing.
- Season with salt and pepper — go carefully with the salt, as the prawns are already salty.
- Leave the salad to rest for 10 minutes in the fridge before serving.
Assembly
- Spread the prawn salad generously on the rye bread.
- Garnish with fresh dill sprigs and optionally a little chive.
- Serve immediately with lemon wedges.
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