( MAKES 35-40 small bites )
Photo by Tam West
This shrimp salad, spooned on to chunks of Swedish seeded crispbread (knackebrod), makes a special canape to serve with drinks.
|400 g||Prawns, or shrimps, raw and shelled|
|⅓ cup||Creme fraiche, or use sour cream|
|½||Lemon, zest and juice|
|1 large handful||Chopped dill, plus a little extra for garnish|
|2 Tbsp||Pickled onions, use up to 3 Tbsp; see recipe below|
- Steam or blanch prawns or shrimps until just cooked and cut into chunky pieces.
- Whisk cup creme fraîche (or sour cream) with a little salt and pepper and the lemon zest and juice. Mix in the prawns and a large handful of chopped dill and chill. Before serving, mix through 2-3 Tbsp pickled onion (see below) plus a little of the pickle juice to taste.
- To serve as canapes, pile spoonfuls on to small chunks of crispbread, crackers or potato chips. Garnish with fresh dill.
To make pickled onion
Heat tarragon or cider vinegar with sugar and peppercorns until just boiling. Strain over chopped red onion, leave to cool then chill.
More of Warren's Swedish-style canapes