Prawn and caviar on toast (toast skagen)

An ideal accompaniment to champagne, this simple Swedish canapé will add the glamour factor to any event.

• makes

  8

• prep

  30 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 400 g cooked prawns, peeled, chopped into 2 cm pieces
• 100 g (⅓ cup) mayonnaise
• 2 tbsp chopped dill
• 4 slices rye bread
• 1 tbsp butter
• thinly sliced lemon quarters and black caviar, to serve

Instructions

Place prawns, reserving several pieces for serving, in a bowl with mayonnaise and dill, mixing to combine.

Using a 4 cm-round cutter, cut 2 rounds from each slice of bread, discarding the trimmings. Melt butter in a non-stick frying pan over medium heat and cook bread, turning halfway, for 3 minutes or until evenly toasted. Cool slightly.

Spoon prawn mixture on each piece of toast and serve topped with lemon slice, reserved piece of prawn and a little caviar.

Photography Tony Amos

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.