Smørrebrød with Skagen Salad, Prawns and Dill

Skagen Salad with Prawns and Dill © kvalifood.com

Skagen salad comes from the northern town of Skagen and is named after its fishermen and the large quantities of prawns landed there. It is a simple mix of prawns, mayo, dill and red onion. Good on rye bread, but also works on toasted white bread as a more celebratory version.

Skagen salad with prawns and dill assembly © kvalifood.com
Skagen salad with prawns and dill assembly © kvalifood.com

Ingredients

Yields 4 servings

Skagen salad

  • 400 g peeled prawns
  • 4 tbsp mayonnaise
  • 1 tbsp crème fraîche 38%
  • ½ red onion, very finely chopped
  • 3 tbsp finely chopped dill
  • 1 tsp lemon juice
  • salt
  • pepper

Assembly

  • 4 slices rye bread
  • fresh dill
  • ½ lemon, cut into wedges
  • red onion in thin rings, a little, to garnish

Directions

Skagen salad

Mix the mayonnaise, crème fraîche, red onion, dill and lemon juice together.

Fold in the prawns.

Season with salt and pepper.

Leave the salad to rest for 15 minutes in the fridge so the red onion softens slightly.

Assembly

Pile a generous layer of Skagen salad onto the rye bread.

Garnish with fresh dill and a few red onion rings.

Serve with lemon wedges.

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