Signe Johansen’s Skagen

Our crispbreads are perfect served with seafood for light summer lunches. Author of Scandilicious, Signe Johansen, likes to serve Peter’s Yard crispbread with Skagen, a Scandinavian recipe using prawns, lemon, yoghurt and dill. As well as a light lunch, you can also serve this recipe as a starter or as canapés.

Prawn Skagen

For six as a light lunch or starter:

• 6 standard size Peter’s Yard crispbread
• Butter, softened
• 150g plain greek yoghurt
• 1 x 15g pack of dill, finely chopped
• Zest and juice of 1 lemon
• Salt and black pepper
• 200g prawns, cooked and peeled
• 50g lumpfish or salmon roe
• 1 small red onion, thinly sliced
• Handful dill sprigs

Method:

1. Line up the crispbread on a chopping board, spread with a thin layer of butter. The butter helps to prevent the crispbread going soft.
2. Mix the yoghurt with the lemon zest and dill, season with salt and pepper.
3. Top each crispbread with a dollop of the yoghurt, a couple of prawns, a garnish of lumpfish roe, a spritz of lemon juice, some thinly sliced red onion and a sprig of dill. Serve immediately.

Calories: 126 calories per serving (1 topped crispbread)

Variation: To serve 12 as canapés use 1 packet of small crispbread instead of 6 standard size.

Crispbread baskets

Serving starters in crispbread baskets gives them that extra special touch. Make the baskets in a few simple steps:

1. Bring a pan of water to the boil
2. Place a steamer or other metal mesh over the water
3. Place a standard size crispbread on the steamer and allow to soften so that it is flexible but not soggy.
4. Drape the crispbread over an upturned tumbler and allow to dry
5. Repeat until you have sufficient baskets
6. Fill crispbreads with Skagen mix just before serving.