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.
See Also
Toast Skagen with Prawns and Lumpfish Roe
Smørrebrød with Skagen Salad, Prawns and Dill
Smørrebrød with Smoked Salmon Salad and Dill
Fried plaice fillet with prawns and herb mayo
Smørrebrød with Stjerneskud, Steamed and Breaded Plaice
