The Danes enjoy their sandwiches open and on dark rye or pumpernickel. This version tosses fresh prawns in mayonnaise, lemon and dill for a creamy seafood lunch.






Skill level

Average: 3.3 (28 votes)


  • 500 g cooked extra-large tiger prawns, peeled and intestinal tract removed
  • 185 g (¾ cup) Japanese mayonnaise
  • 1-2 tbsp tomato sauce
  • ½ lemon, zest and juice, to taste
  • ½ small red onion, finely diced
  • 2 tbsp finely chopped dill, plus a few sprigs extra, to serve
  • Tabasco sauce, to taste
  • 2 slices rye or pumpernickel bread
  • extra-virgin olive oil, to drizzle
  • sea salt and black pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat a chargrill pan or barbecue. Slice the peeled prawns in half down the centre. 
  2. Combine the mayonnaise, tomato sauce, lemon zest, onion and dill in a bowl. Stir in the Tabasco sauce and lemon juice to taste.
  3. Drizzle the bread with a little oil and season with salt. Lightly toast the bread on both sides.
  4. To serve, spoon the prawn mixture over the bread. Garnish with extra dill and a grind of black pepper.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.