Canapes: Skagenstyle prawn salad on endives

In sweden this Skagenröra, prawn salad is a classic starter on buttered toast, but works as a canape on endives (chicory) too. You can use the green ones if you like, I just thought it looked pretty with the red endives. 🙂

Skagenstyle prawn salad on endives

1 endive

100 grams fresh peeled prawns

4 tbsp mayonnaise (I used Hellman’s)

3 tbsp creme fraiche

1/2 lemon, juice from

1/2 bunch dill, chopped

Take all the leaves of the stem of the endive, rinse, let dry and place on a plate. Chop the prawns roughly, chop the dill finely and mix together with creme fraiche and mayonnaise. Squeeze the lemon juice over it and stir. Season with salt and white pepper if you want. Place a teaspoon-ful on the leaves. Use a small lemon wedge for decoration. (Take a lemon slice and cut it into 8 wedges).

N.B. Skagen is a seaside town in Denmark, known for its fishing harbour, its amazing lights and the Skagen painters. Visit sometime, it’s lovely!

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This entry was posted in Canapés/nibbles, Fish & seafood. Bookmark the permalink.

One Response to Canapes: Skagenstyle prawn salad on endives

  1. Pingback: Toast Skagen | The Food Archive

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