Skagenrora
One of the most famous appetizers in Scandinavia is undoubtedly the ‘Toast Skagen’ – fried bread topped with prawns/shrimp in mayonnaise and plenty of fresh herbs. You can also serve this topping as part of a smorgasbord with crispbread or toasted white bread. Try to use really good quality prawns/shrimp – ones in brine are what I use if we don’t have fresh prawns handy. They keep their flavour well and are widely available.
Ingredients
- 100 ml creme fraiche
- 50 ml mayonnaise
- 3 tablespoons finely chopped fresh dill plus extra to garnish
- 3 tablespoons finely chopped fresh chives
- 1 shallot finely chopped
- ½ teaspoon grated lemon zest
- ½ teaspoon Dijon mustard
- ½ teaspoon grated fresh horseradish sauce
- freshly squeezed lemon juice to taste
- 300 grams good quality prawns/crayfish tails
- salt and freshly ground black pepper
Instructions
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Mix all the ingredients in a bowl, adding the prawns/shrimp or crayfish tails at the end. Season to taste with salt and pepper and then refrigerate for an hour to allow the flavours to mingle.
Notes
From the book ScandiKitchen Summer by Bronte Aurell, photo by Pete Cassidy. Book available here.
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