Toast Skagen

Method

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1. Drain the prawns thoroughly and pat them dry on kitchen paper. Wet prawns make a watery dressing.

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2. Mix the mayonnaise, crème fraîche, mustard, lemon zest and half the juice, the shallot, dill, salt and white pepper.

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3. Fold the prawns through gently and taste. Add the rest of the lemon juice if it needs sharpening — it should be noticeably tangy.

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4. Chill for 20 minutes while you fry the bread.

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5. Cut the bread into rounds with a cutter, or trim the crusts and halve them.

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6. Melt the butter in a frying pan over medium heat and fry the bread 2 minutes a side until golden and crisp at the edges.

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7. Drain briefly on kitchen paper and let them cool for a minute so they stay crisp.

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8. Pile the prawn mixture high on each round, spoon roe over the top, and add a dill sprig.

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9. Serve immediately with lemon wedges.

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Chef’s Tips

• Dry the prawns properly. It is the single biggest thing.
• Fry the bread in butter, do not toast it. Different texture entirely.
• Assemble at the last moment and serve within two minutes.

Pairing Suggestions

• A crisp white wine or champagne
• A shot of aquavit
• Lemon wedges

Storage & Reheating

The prawn mixture keeps 24 hours refrigerated. Fry the bread to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.