Skagen Toast

Charmaine Lu -
  • 200g small prawns, cooked and peeled
  • ½ red onion, finely chopped
  • 2 tbsp mayo
  • 1 tbsp soured cream
  • ½ lemon
  • ½ tsbp dill
  • Toasted brioche
  • Fish roe, to serve
  • Place the onion and prawns in a bowl and add the mayo and soured cream. Mix in a squeeze of lemon, some salt and white pepper. Stir in the dill, then pile onto the toasted brioche and decorate with more dill and some fish roe, if you fancy.
10 mins
2 serving