Danish prawn sandwich

The Danes enjoy their sandwiches open and on dark rye or pumpernickel. This version tosses fresh prawns in mayonnaise, lemon and dill for a creamy seafood lunch.

Credit: Danielle Abou Karam

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 500 g cooked extra-large tiger prawns, peeled and intestinal tract removed
• 185 g (¾ cup) Japanese mayonnaise
• 1-2 tbsp tomato sauce
• ½ lemon, zest and juice, to taste
• ½ small red onion, finely diced
• 2 tbsp finely chopped dill, plus a few sprigs extra, to serve
• Tabasco sauce, to taste
• 2 slices rye or pumpernickel bread
• extra-virgin olive oil, to drizzle
• sea salt and black pepper, to taste

Instructions

1. Slice the peeled prawns in half down the centre.
2. Combine the mayonnaise, tomato sauce, lemon zest, onion and dill in a bowl. Stir in the Tabasco sauce and lemon juice, to taste and then gently toss through your peeled prawns
3. Drizzle the bread with a little oil and season with salt. Lightly toast the bread on both sides.
4. To serve, spoon the prawn mixture over the bread. Garnish with extra dill and a grind of black pepper.

 

Photography by Danielle Abou Karam.

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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.