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.
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
Stir together mayonnaise, crème fraîche and dill.
Fold the prawns into the dressing.
Season with lemon juice, salt and pepper.
Blanched asparagus
Bring a pot of salted water to the boil.
Blanch the asparagus for 2 minutes, until tender but still with some bite.
Transfer immediately to iced water to stop the cooking and preserve the green colour.
Leave to drain and cut in half on the diagonal if you like.
Assembly
Spread the prawn salad on the rye bread.
Arrange the blanched asparagus on top — lengthways or cut into pieces.
Garnish with fresh dill and serve with lemon wedges.
See Also
Fried plaice fillet with crab salad
Smørrebrød with Skagen Salad, Prawns and Dill
Toast Skagen with Prawns and Lumpfish Roe
Classic prawn salad with dill and lemon
Smoked salmon with prawns and avocado
