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Prawn Skagen | Recipe extracted from Smörgåsbord

‘Toast Skagen’ is named after the picturesque headland at the northerly tip of Jutland, a peninsula in Denmark between the North Sea and the Kattegat. Skagen was often made with bread fried in butter, topped with mayonnaise and a generous scattering of North Sea prawns. This version is packed with flavour but, being made with Greek yoghurt and served on crispbread rather than toast, has a lighter touch.

 

Serves six as a light lunch or starter

  • 6 Peter’s Yard Original 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.

 

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

 

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