Name: Skagen
Yield: Serves 4-6
Cuisine: British
Ingredients: lemon wedges, to serve; toast, either a good sourdough or my 4B Bread; 30 g fresh dill fronds, roughly chopped, plus a few delicate stems to garnish; ½ small red onion, very finely diced; ground black pepper; 450 g cooked plump peeled Atlantic prawns (not king or tiger prawns); 4 heaped tablespoons mayonnaise, chilled; flaked sea salt; 4 heaped tablespoons full-fat crème fraîche, chilled; 50 g jar of salmon caviar (optional); a good squeeze of fresh lemon juice, to taste

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

As a fan of devouring motorway service-station prawn mayonnaise sandwiches when driving up and down the UK, I was delighted to discover this popular Swedish classic, which is a much more luxurious and interesting delight than the aforementioned garage fare. In short, I became addicted to it when filming in Scandinavia. Although it is normally just a prawn affair, I did have it with crab mixed in as well, and it was particularly good. I recommend the 4B Bread</