An ideal accompaniment to champagne, this simple Swedish canapé will add the glamour factor to any event.

Makes
8

Preparation

30min

Cooking

5min

Skill level

Easy
By
Average: 3.7 (12 votes)
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Ingredients

  • 400 g cooked prawns, peeled, chopped into 2 cm pieces
  • 100 g (⅓ cup) mayonnaise
  • 2 tbsp chopped dill
  • 4 slices rye bread
  • 1 tbsp butter
  • thinly sliced lemon quarters and black caviar, to serve

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.

Instructions

Place prawns, reserving several pieces for serving, in a bowl with mayonnaise and dill, mixing to combine.

Using a 4 cm-round cutter, cut 2 rounds from each slice of bread, discarding the trimmings. Melt butter in a non-stick frying pan over medium heat and cook bread, turning halfway, for 3 minutes or until evenly toasted. Cool slightly.

Spoon prawn mixture on each piece of toast and serve topped with lemon slice, reserved piece of prawn and a little caviar.

 

Photography Tony Amos