Smørrebrød with Seafood Salad, Lobster, Prawns and Tarragon
Seafood Salad with Lobster, Prawns and Tarragon © kvalifood.com
Seafood salad with lobster and prawns is the luxury version of the classic prawn open sandwich. The lobster claws give a firm, meaty texture and a rich, sweet flavour that complements the smaller, more delicate prawns. The tarragon-citrus dressing is what ties it together — tarragon’s lightly anise-like note pairs with seafood as few other herbs do, and the citrus acidity keeps the dish fresh. Celery adds crunch and a green bitterness that stops the salad from being one-dimensional. This is a smørrebrød for special occasions — confirmations, milestone birthdays and Christmas lunches — and it requires investing in good-quality seafood.
Ingredients
Yields 4 servings
Tarragon-citrus dressing
- 3 tbsp mayonnaise
- 2 tbsp crème fraîche
- 2 tbsp finely chopped fresh tarragon
- ½ lemon, juice of
- Grated lemon zest
- 1 tsp Dijon mustard
- salt
- white pepper
Seafood salad
- 150 g cooked lobster claws, cut into pieces
- 150 g hand-peeled prawns
- 2 sticks celery, cut into thin slices
- 1 tbsp finely chopped shallot
Assembly
- 4 slices white bread
- Butter, for the bread
- Lettuce leaves
- Lumpfish roe
- Fresh tarragon
- Dill
- Lemon slices
- Flaked salt
Directions
Tarragon-citrus dressing
Mix the mayo, crème fraîche, tarragon, lemon juice, lemon zest and mustard together. Season to taste.
Seafood salad
Gently fold the lobster, prawns, celery and shallot into the dressing. Handle carefully — the seafood should hold its shape.
Assembly
Butter the white bread. Place a lettuce leaf on top. Pile on the seafood salad generously. Add a dollop of lumpfish roe. Garnish with tarragon, dill, lemon and flaked salt.