Prawn crevette Skagen

Cook: 30 minutes
A fabulous prawn crevette Skagen. Sweet prawns crevettes with a crunch of red onion in a smooth dill mayo and crème fraiche, topped with salmon roe to finish this very stylist Skagen brioche toast.

Prawn crevette Skagen

Stylist Skagen brunch recipe with meaty crevette prawns. Here combined with the acidity of the red onion and the sweetness of the prawn crevettes in a crunchy toasted brioche recipe

Ingredients

4 cooked and peeled crevettes

1/2 red onion

small bunch of dill

1/2 cup mayo

4 slices of brioche

1/2 cup crème fraiche

salmon roe to serve

Cooking steps

Step 1

Chop the crevettes into 2 cm chunks

Step 2

Finely dice the red onion and dill. Combine in a bowl the mayo, crème fraiche, red onion, dill and crevette and stir gently to combine.

Step 3

Toast the brioche and spoon on the cravat mixture

Step 4

Top with a spoon of caviar and serve immediately

What you’ll need

4 cooked and peeled crevettes

1/2 red onion

small bunch of dill

1/2 cup mayo

4 slices of brioche

1/2 cup crème fraiche

salmon roe to serve

Let’s cook!

Step 1

Chop the crevettes into 2 cm chunks

Step 2

Finely dice the red onion and dill. Combine in a bowl the mayo, crème fraiche, red onion, dill and crevette and stir gently to combine.

Step 3

Toast the brioche and spoon on the cravat mixture

Step 4

Top with a spoon of caviar and serve immediately

Buy the fish used in this recipe
Crevettes - Whole cooked king prawns 180g From  £10.40 Go to product

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