Smørrebrød with Salmon and Prawns, Dill-Mustard Cream

April 5, 2023

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.

Salmon and prawns with dill-mustard cream assembly © kvalifood.com

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.