Swedish prawn toast (toast skagen)

To make this into more of a snack, swap the slices of sourdough with white bread cut into triangles and cooked in the butter just like I've done here. I've added some hot English mustard, which isn't traditional, but goes so well with the creaminess of the crème fraîche and mayonnaise.

Ingredients

• 800 g cooked peeled prawns, deveined
• 150 g crème fraîche
• 30 g Japanese mayonnaise
• ½ tsp hot English mustard
• handful dill fronds, roughly chopped, plus extra to serve
• 4 eschallots, finely chopped
• 2 lemons (1 juiced and 1 thinly sliced, to serve)
• 8 slices sourdough bread, sliced not too thick
• salted butter, for frying
• salt and black pepper
• salmon roe, to serve

Instructions

1. Slice the prawns in half horizontally and set aside.
2. In a large bowl, combine the crème fraîche, mayonnaise, mustard, dill, eschallots and lemon juice. Mix to combine and season to taste. Add the prawns and stir to coat and check again for seasoning.
3. Warm a knob of butter in a frying pan over a medium heat. When foaming, add the bread, working with just one to two pieces at a time. Cook until golden, around 1-2 minutes on each side. Repeat with more butter and the remaining slices of bread.
4. Top each slice of buttery toast with a generous spoonful of the prawn mixture. Top with some more dill fronds, thin slices of lemon and some salmon roe. Season to taste and serve immediately.

Photography by Kitti Gould.

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To make this into more of a snack, swap the slices of sourdough with white bread cut into triangles and cooked in the butter just like I've done here. I've added some hot English mustard, which isn't traditional, but goes so well with the creaminess of the crème fraîche and mayonnaise.