Smørrebrød with Salmon and Prawns, Dill-Mustard Cream
Salmon and Prawns with Dill-Mustard Cream © kvalifood.com
Salmon and prawns together on one smørrebrød is a combination that comes out when you want to signal a bit of extra effort. The cold-smoked salmon gives a silky texture and deep smoky flavour, while the prawns add sweetness and bite. The dill-mustard cream ties the two elements together with its sharp, herby character. This is a smørrebrød you typically see at parties and office lunches, served on white bread with pickled red onions as a sour counterpoint to the two fish elements. The combination is generous without being complicated, and that is precisely what makes it popular.
Ingredients
Yields 4 servings
Dill-mustard cream
- 2 tbsp Dijon mustard
- 2 tbsp coarse-grain mustard
- 1 dl crème fraîche 38%
- 3 tbsp finely chopped dill
- 1 tsp honey
- ½ lemon, juice of
- salt
- pepper
Assembly
- 4 slices white bread
- Butter, for the bread
- 150 g cold-smoked salmon, thinly sliced
- 150 g hand-peeled prawns
- Pickled red onions (see recipe #14)
- Fresh dill
- Lemon slices
- Flake salt
Directions
Dill-mustard cream
Mix both mustards with the crème fraîche, dill and honey. Season with lemon juice, salt and pepper.
Assembly
Butter the bread. Drape the salmon slices over it. Spoon a stripe of dill-mustard cream across. Scatter the prawns on top. Top with pickled red onions. Garnish with dill, lemon slices and flake salt.