• Terese Israelsson

Summer Prawn Skagen

It’s almost Christmas, and while Queenscliff Super Mum Terese Israelsson may have grown up celebrating Santa’s arrival in bitter cold Swedish winters, she has adapted well to our Down Under embrace of ocean manna for summertime culinary delights. Midsommar never looked tastier! Try this simple crowd pleaser at your next get together.

Ingredients (serves 4)

500g cooked prawns

2 tbs dill chopped

Zest from one lemon

1/2 red onion finely chopped

1/3 cup whole egg mayo

1/4 cup sour cream

1 tsp horseradish (optional)

25g lumpfish caviar

Lemon juice from 1/2 lemon

Salt and white pepper to taste


Method

1: Peel and chop the cooked prawns into 4-5 rough pieces. Put in a bowl with dill, lemon zest and red onion.

2. In a separate bowl mix mayonnaise, sour cream, lemon juice and horseradish cream. Season with salt and white pepper to taste.

3. Pour the mayonnaise mix in to the bowl with prawns, add caviar and combine. Chill in the fridge for 1h if possible.

4. Serve on toasted sourdough.

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