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.)

Ingredients

6 serv.

whole cooked prawns↗1 kg
sour cream↗250 ml
mayonnaise↗250 ml
chopped dill, plus 8 fronds to garnish2 tablespoons
chopped chives2 tablespoons
lemon juice
black pepper↗
butter↗25 -50 g
slices rye bread, halved↗8
red caviar (or red lumpfish roe)↗1 teaspoon

Step-by-step instructions

1
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.
2
Melt the butter in a large frying pan. Working in batches, add the rye bread and fry until golden brown on both sides.
3
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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App