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.
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
- Line up the crispbread on a chopping board, spread with a thin layer of butter. The butter helps to prevent the crispbread going soft.
- Mix the yoghurt with the lemon zest and dill, season with salt and pepper.
- 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.
Serving starters in crispbread baskets gives them that extra special touch. Make the baskets in a few simple steps:
- Bring a pan of water to the boil
- Place a steamer or other metal mesh over the water
- Place a standard size crispbread on the steamer and allow to soften so that it is flexible but not soggy.
- Drape the crispbread over an upturned tumbler and allow to dry
- Repeat until you have sufficient baskets
- Fill crispbreads with Skagen mix just before serving.