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.
- 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
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.
- Preheat a chargrill pan or barbecue. Slice the peeled prawns in half down the centre.
- Combine the mayonnaise, tomato sauce, lemon zest, onion and dill in a bowl. Stir in the Tabasco sauce and lemon juice to taste.
- Drizzle the bread with a little oil and season with salt. Lightly toast the bread on both sides.
- 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.