A classic Swedish starter found on olivemagazine.com
This simple prawn starter is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. If you can’t get fresh horseradish, use 1 tbsp of horseradish sauce instead.
Serves 4 – 6 as a starter
400 g [0,9 lb] prawns, cooked and peeled
150 g [5,3 oz] mayonnaise
1 bunch dill, finely chopped, a few sprigs reserved, to serve
1 tsp horseradish, grated
freshly ground pepper
4 slices of sourdough bread, toasted
Salmon roe to serve, (optional)
1 lemon, in wedged
Chop half the prawns and put in a bowl with the remaining whole prawns. Add the mayo with the dill, horseradish and season. Put in the fridge for 10-20 minutes before serving piled on toast with a few dollops of salmon roe, if you like, a couple of sprigs of dill, and a lemon wedge for squeezing.