Norwegian cold-water prawns with wild dill pollen mayonnaise, pickled cucumber and lumpfish roe on sourdough crispbread

Norwegian cold-water prawns with wild dill pollen mayonnaise, pickled cucumber and lumpfish roe on sourdough crispbread

Growing up in Norway we always had a box of frozen cooked Norwegian prawns on standby for quick, tasty suppers. Simply defrost them by scattering the prawns on a tray or plate and leave in the fridge overnight to unthaw. Then take them out about 30 minutes before making these canapés so the prawns reach room temperature before you eat them. This recipe can also be adapted to a couple of open sandwiches for lunchtime.

Difficulty Easy
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  • Prawns This is an assembly dish so it helps if you have an extra pair of hands to help out with making up these canapés for your guests. Start by placing the Peter's Yard crispbread on a chopping board or other surface to prepare on. Spread an even layer of butter over each crispbread (this prevents the crispbread from going soggy with the prawns), then a dollop of wild dill pollen mayonnaise, followed by a couple of prawns. Garnish with a small twist of cucumber pickle, a small spoonful of lumpfish roe and then a sprinkle of wild dill pollen to finish the canapé off. Serve within an hour of making.

  • Pickled Cucumber Place the white wine vinegar and fructose together in a small saucepan and warm through on a low-medium heat until the sugar completely dissolves. Allow to cool. Finely slice the cucumber and place in a deep bowl and add the cooled vinegar solution. Pickle for about 1 hour before serving. Please note, the cucumber keeps for about 6-8 hours however will turn soggy and slimy thereafter, so it is best to use up what you make on the day

  • Mayonnaise Place the egg yolks in a small blender or magimix along with the mustard and vinegar. Add a pinch of salt. Start blending whilst pouring a very small amount of oil in a thin stream for a couple of seconds. Stop and check that the mayonnaise has started emulsifying before continuing to pour the oil in a constant, slow stream. If you rush adding the oil, you risk splitting the mayonnaise, so do be patient, and if the mayonnaise starts to look greasy and thick, stop and add a little water or lemon juice if you like a sharper mayonnaise flavour. Continue adding the remainder of the oil until there is none left and you have a smooth, glossy mayonnaise. Season to taste and fold in the lemon zest and wild dill pollen. If you can't source the pollen, finely chop the leaves of a small stem of fresh dill and add this to the mayonnaise. Fresh dill will have a more pronounced flavour than wild dill pollen. Transfer the mayonnaise to a bowl and cover with clingfilm. Refrigerate until needed.