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Smørrebrød with frozen arctic prawns

Smørrebrød with frozen arctic prawns
© Stine Christiansen
Home Food & Drinks Recipes Cooking Smørrebrød with Frozen Arctic Prawns

Smørrebrød with Frozen Arctic Prawns

Seafood

Prawns from the Arctic Ocean may be small, but they come from completely clean seas instead of sometimes questionable farms. They taste best prepared the classic Scandinavian way.

Ingredients (4 servings)
400 g frozen arctic prawns, peeled and defrosted
1 egg yolk
1 teaspoon(s) dijon mustard
1 splash(es) lemon juice
1 splash(es) Worcester Sauce
100 ml rapeseed oil, cold pressed or olive oil
1 bunch dill
2-3 tablespoon(s) freshly grated horseradish
salt, cayenne pepper, black pepper
1 small loaf of sliced white bread
100 g butter

Preparation

  • The shrimps are best left to defrost in the refrigerator for 24 hours. Do not rinse with water before using, this would also wash away the delicate flavour!
  • Whip up a stable, thick mayonnaise from the yolks, mustard, Worcester sauce, lemon juice and rapeseed oil – first mix all the ingredients well, except for the oil, then add the oil in a small trickle while mixing continuously. Season.
  • Drain the shrimps well. Add just enough mayonnaise to coat all the shrimp and make the mixture creamy but not saucy. Carefully pluck the dill tips, chop the lateral stems (not the thick stems) very finely. Add together with the horseradish and mix gently.
  • Store the shrimp mix in the fridge whilst you toast the bread slices.
  • Heat the butter in a large saucepan, once foaming add the bread slices and cook until golden brown on each side (approx. 2 minutes per slice)
  • To assemble put the creamy prawns on a slice of toast and sprinkle over the horseradish mix. Season to taste and finish with a sprinkling of cayenne pepper.
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