Prawns on Pumpernickel Toast (Pumpernickel toast skagen)
A traditional Scandinavian classic, Rachel Khoo's recipe for prawns on toasted pumpernickel bread makes a beautifully simple and fresh starter or canapé.
From the book
The Little Swedish Kitchen
Rachel Khoo's favourite dishes
Mouthwatering seasonal Swedish recipes
Stunning photography
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Introduction
Toast skagen is named after the most northern part of Denmark. What’s ironic is that this iconic dish is almost unheard of in Denmark,while in Sweden it’s probably one of the most popular appetizers there is. Usually this dish is served with white bread fried in butter, which I must admit is delicious. However, the crunchy, nutty flavour of pumpernickel bread (slathered in butter, of course) goes very well too. Adding crème fraîche to the mix is a recent addition of my own, but I like it. If you’re not a crème fraîche fan, you can easily substitute it for more mayonnaise.
Ingredients
| 6 | slices of pumpernickel bread |
| soft butter, to spread | |
| 150g | small cooked prawns |
| 1 heaped tbsp | good-quality mayonnaise |
| 1 heaped tbsp | crème fraîche |
| ¼ tsp | Dijon mustard |
| a pinch of white pepper | |
| 1 tsp | finely chopped fresh dill |
| 80g | Kalix caviar |
| 2 tbsp | finely chopped fresh chives |
Method
Toast the pumpernickel bread and generously butter. If having as a nibble, cut each slice in half.
Mix together all the other ingredients apart from the caviar and a tablespoon of the chives. Leave to marinate for 10 minutes, then heap a tablespoon of the mix on to each slice and top with the caviar and remaining chives. Eat immediately.
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