SWEDISH CREAMY DILL PRAWN TOASTS WITH CAVIAR - SKAGENRORA
An easy and delightful recipe that makes an elegant starter for a festive cocktail party - served with vodka of course! If caviar is hard to source or is expensive, lumpfish roe can be used. I see this being served for a Midsummer party in honour of the lands of the midnight sun, with assorted vodka cocktails! This festive and very special appetiser was developed by one of the best-known Swedish chefs, Dr Tore Wretman, who served a version of this dish in his Stockholm restaurant in 1958, since when it has become a classic. (This recipe version by Market Kitchen and Swedish chef and cookery writer, Anna Mosesson.)
Provided by French Tart
Categories Salad Dressings
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Carefully remove the shells and heads from the prawns. Put the sour cream, mayonnaise, chopped dill, chives and lemon juice in a large bowl. Season with salt and pepper, then stir in the prawns. Add more lemon juice if needed.
- Melt the butter in a large frying pan. Working in batches, add the rye bread and fry until golden brown on both sides.
- Serve the prawn mixture piled on top of the fried bread and garnish each portion with a dab of caviar or lumpfish roe and a frond of dill.
Nutrition Facts : Calories 481.1, Fat 26.6, SaturatedFat 8.6, Cholesterol 252.5, Sodium 1574.5, Carbohydrate 32.6, Fiber 2.5, Sugar 5.4, Protein 27.7
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