📝 About This Recipe
Originally a Swedish masterpiece by Tore Wretman, this British variant elevates the classic prawn toast with the addition of fresh English herbs and a hint of piquant horseradish. It features succulent North Atlantic prawns bound in a velvety lemon-and-dill dressing, served atop thick, buttery brioche that has been toasted to golden perfection. This dish represents the ultimate cold larder luxury, perfect as an elegant starter or a sophisticated light lunch.
🥗 Ingredients
The Seafood Base
- 400 grams North Atlantic Prawns (cooked, peeled, and patted thoroughly dry)
- 3 tablespoons Fresh Dill
- 1 tablespoon Chives (finely snipped)
The British Dressing
- 4 tablespoons Mayonnaise (high-quality or homemade)
- 2 tablespoons Crème Fraîche (full fat for richness)
- 1 teaspoon Creamed Horseradish (adds a British kick)
- 1/4 teaspoon English Mustard Powder (for a subtle depth)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Toast & Garnish
- 4 thick slices Brioche Loaf (cut 1-inch thick)
- 30 grams Unsalted Butter (at room temperature)
- 4 teaspoons Lumpfish Roe or Caviar (for a luxurious finish)
- 4 pieces Lemon Wedges (for serving)
- 4 pieces Fresh Dill Sprigs (for decoration)
👨🍳 Instructions
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1
Begin by preparing your prawns. If they were frozen, ensure they are fully thawed. Place them on several layers of paper towel and pat them very dry; any excess moisture will make the dressing watery.
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2
If the prawns are large, roughly chop half of them into 1cm pieces, leaving the rest whole for texture.
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3
In a medium-sized chilled mixing bowl, whisk together the mayonnaise, crème fraîche, creamed horseradish, and English mustard powder until smooth.
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4
Slowly stir in the lemon juice, salt, and black pepper. Taste the dressing; it should be bright, creamy, and have a very gentle warmth from the horseradish.
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5
Fold the chopped dill and snipped chives into the dressing until the herbs are evenly distributed.
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6
Add the dry prawns to the bowl and gently fold them into the mixture using a spatula until every prawn is generously coated.
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7
Cover the bowl with cling film and refrigerate for at least 15 minutes. This allows the flavors to marry and the dressing to firm up slightly.
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8
While the prawns chill, prepare the toast. Trim the crusts off the brioche slices to create neat squares or rectangles.
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9
Melt the butter in a large non-stick frying pan over medium heat until it begins to foam.
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10
Place the brioche slices in the pan and fry for 1-2 minutes per side until they are beautifully golden brown and crisp on the outside, but still soft in the middle.
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11
Remove the toast from the pan and place onto serving plates. Allow them to cool for just 60 seconds so they don't immediately melt the cold dressing.
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12
Divide the prawn mixture into four equal portions and mound them generously onto the center of each toast slice.
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13
Using a small spoon, place a neat dollop of roe or caviar on top of the prawn mound.
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14
Garnish with a fresh sprig of dill and place a lemon wedge on the side of the plate for squeezing. Serve immediately while the toast is still warm and the prawns are cold.
💡 Chef's Tips
Always use North Atlantic cold-water prawns; they are smaller, sweeter, and firmer than warm-water tiger prawns. The secret to a perfect Skagen is drying the prawns thoroughly—damp prawns are the enemy of a glossy sauce. If you don't have brioche, use a thick-cut white farmhouse loaf, but ensure it is heavily buttered. Do not mix the prawns into the dressing more than 2 hours before serving, or the lemon juice will begin to toughen the seafood. For an extra British touch, add a tiny pinch of cayenne pepper to the garnish for color and heat.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of English Sparkling Wine or a dry Riesling. Serve alongside a simple salad of bitter leaves like watercress or rocket to balance the richness. A side of pickled cucumber ribbons provides a traditional and refreshing acidic contrast. For a lunch portion, serve two slices of toast per person with a side of buttered new potatoes.