Prawn salad with asparagus and dill

Prawn salad with asparagus and dill © kvalifood.com

Fresh green asparagus and peeled prawns are a spring classic. Here the prawns are made into a creamy salad, and the asparagus are briefly blanched to keep their bite and colour. Dill and lemon keep it light and fresh. Use good quality peeled prawns — it makes a difference.

Prawn salad with asparagus and dill assembly © kvalifood.com
Prawn salad with asparagus and dill assembly © kvalifood.com

Ingredients

Yields 4 servings

Prawn salad

  • 300 g peeled prawns
  • 3 tbsp mayonnaise
  • 2 tbsp crème fraîche 18%
  • 2 tbsp finely chopped dill
  • 1 tsp lemon juice
  • salt
  • pepper

Blanched asparagus

  • 200 g green asparagus, trimmed
  • salt

Assembly

  • 4 slices rye bread
  • fresh dill
  • lemon wedges
  • lemon zest (optional), a little

Directions

Prawn salad

  1. Stir together mayonnaise, crème fraîche and dill.
  2. Fold the prawns into the dressing.
  3. Season with lemon juice, salt and pepper.

Blanched asparagus

  1. Bring a pot of salted water to the boil.
  2. Blanch the asparagus for 2 minutes, until tender but still with some bite.
  3. Transfer immediately to iced water to stop the cooking and preserve the green colour.
  4. Leave to drain and cut in half on the diagonal if you like.

Assembly

  1. Spread the prawn salad on the rye bread.
  2. Arrange the blanched asparagus on top — lengthways or cut into pieces.
  3. Garnish with fresh dill and serve with lemon wedges.