Recipe Tip: Smørrebrød with Frozen Arctic Prawns - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Prawns from the Arctic Ocean may be small, but they come from completely clean seas instead of sometimes questionable farms. They taste best prepared the classic Scandinavian way.
- 400 gfrozen arctic prawns, peeled and defrosted
- 1egg yolk
- 1 teaspoon(s)dijon mustard
- 1 splash(es)lemon juice
- 1 splash(es)Worcester Sauce
- 100 mlrapeseed oil, cold pressed or olive oil
- 1 bunch(es)dill
- tablespoonsfreshly grated horseradish
- salt, cayenne pepper, black pepper
- 1small loaf of sliced white bread
- 100 gbutter
Step 1The shrimps are best left to defrost in the refrigerator for 24 hours. Do not rinse with water before using, this would also wash away the delicate flavour!
Step 2Whip up a stable, thick mayonnaise from the yolks, mustard, Worcester sauce, lemon juice and rapeseed oil – first mix all the ingredients well, except for the oil, then add the oil in a small trickle while mixing continuously. Season.
Step 3Drain the shrimps well. Add just enough mayonnaise to coat all the shrimp and make the mixture creamy but not saucy. Carefully pluck the dill tips, chop the lateral stems (not the thick stems) very finely. Add together with the horseradish and mix gently.
Step 4Store the shrimp mix in the fridge whilst you toast the bread slices.
Step 5Heat the butter in a large saucepan, once foaming add the bread slices and cook until golden brown on each side (approx. 2 minutes per slice)
Step 6To assemble put the creamy prawns on a slice of toast and sprinkle over the horseradish mix. Season to taste and finish with a sprinkling of cayenne pepper.