Swedish Style Prawn Sandwich

A good sandwich is hard to beat, either open-faced or with the tasty filling sandwiched between two slices of bread. And, the combinations of toppings and fillings are endless. You have a wonderful variety of bread too, brown, white, sourdough, rye, multi-grain, gluten-free, etc. Then you have the option of having certain sandwiches toasted or left plain. It really is a matter of preference, but one thing certain…you know when a tasty sandwich ticks all the boxes.

Fifi, a foodie friend has kindly taken over my monthly ingredient challenge on her @hungry_fifi Instagram account. Each month Fifi announces the chosen ingredient and you have the delicious search of picking a recipe from your own collection of cookbooks. Using the specified ingredient, you make the recipe. Then take a snap of the finished dish and post the photo on your Instagram feed. 

Dill was last month’s ingredient pick and while scouring through the “Scandi Kitchen” cookbook by Brontë Aurell, the chapter on open sandwiches was my inspiration. An open-faced sandwich on toasted sourdough topped with prawns mixed with a creamy dill dressing. A few modification were made while writing this recipe but have not strayed far from the original. 

Having prawns and sliced sourdough in the freezer made it easier gathering the ingredients for this recipe. Once the creamy dill dressing is made, it’s a good idea to let the flavours mingle while in the fridge. You can use this time to cook and cool the prawns…unless you managed to buy ready cooked ones.

Prawns with A Creamy Dill Dressing on Toasted Sourdough

Ingredients:

• 200g peeled cooked prawns
• 2 large slices sourdough bread

Dressing: 

• 125ml greek yoghurt
• 1 or 2 tablespoons of mayonnaise 
• 2 tablespoons of fresh, finely chopped dill 
• 3 tablespoons of finely chopped spring onion, green and white part
• 1/4 teaspoon grated lemon zest 
• 1/4 teaspoon horseradish sauce
• 1/4 teaspoon Dijon mustard
• 1 tablespoon of fresh lemon juice
• salt and freshly ground black pepper

Garnish:

• a few sprigs of fresh dill

How to make:

For the dressing, add all the ingredients into a bowl and mix together. Season to taste with salt and a few grinds of black pepper. Cover the bowl and refrigerate for about an hour, letting the flavours mingle.

Next, add the cooked prawns to the bowl with the dressing. Mix until the prawns are fully coated with the creamy dressing, check seasoning and add more if necessary.

Lightly toast the sourdough slices. To serve, spoon the prawn mixture over the sourdough slices and garnish with a sprig of dill.