This version is packed with flavour but, being made with greek yogurt and served on crispbread rather than toast, it has a lighter touch
Named after the picturesque headland at the northerly tip of Jutland, a peninsula in Denmark between the North Sea and the Kattegat, skagen was often made with bread fried in butter, topped with mayonnaise and a generous scattering of North Sea prawns. This version is packed with flavour but, being made with greek yogurt and served on crispbread rather than toast, it has a lighter touch.
Serves 6 as a starter
6 x standard size Peter’s Yard Original Sourdough Crispbread
150g greek yogurt
1 unwaxed lemon, zest and juice
2-3 fronds of dill, finely chopped, plus extra sprigs to garnish
200g cooked and peeled North Sea prawns
50g lumpfish or salmon roe
1 small red onion, thinly sliced
- Line up the crispbreads on a chopping board then spread with a thin layer of butter to help prevent the crispbreads becoming soft.
- Mix the yogurt with the lemon zest and chopped dill then season with salt and pepper.
- Top each crispbread with a dollop of the yogurt, a couple of prawns, a little roe, a spritz of lemon juice, some thinly sliced red onion and garnish with a sprig of dill. Serve immediately.