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Swedish Creamy Dill Prawn Toasts With Caviar Skagenrora

An easy and delightful recipe that makes an elegant starter for a festive cocktail party - served with vodka of course! If caviar is hard to source or is expensive, lumpfish roe can be used. I see this being served for a midsummer party in honour of the lands of the midnight sun, with assorted vodka cocktails! This festive and very special appetiser was developed by one of the best-known swedish chefs, dr tore wretman, who served a version of this dish in his stockholm restaurant in 1958, since when it has become a classic. (this recipe version by market kitchen and swedish chef and cookery writer, anna mosesson.)

Steps

Carefully remove the shells and heads from the prawns.
Put the sour cream , mayonnaise , chopped dill , chives and lemon juice in a large bowl.
Season with salt and pepper , then stir in the prawns.
Add more lemon juice if needed.
Melt the butter in a large frying pan.
Working in batches , add the rye bread and fry until golden brown on both sides.
Serve the prawn mixture piled on top of the fried bread and garnish each portion with a dab of caviar or lumpfish roe and a frond of dill.

Ingredients

prawns, sour cream, mayonnaise, dill, chives, lemon juice, black pepper, butter, rye bread, red caviar