‘Toast Skagen’ is 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 yoghurt and served on crispbread rather than toast, has a lighter touch.
Serves six as a light lunch or starter
- 6 Peter’s Yard Original crispbread
- Butter, softened
- 150g plain Greek yoghurt
- 1 x 15g pack of dill, finely chopped
- Zest and juice of 1 lemon
- Salt and black pepper
- 200g prawns, cooked and peeled
- 50g lumpfish or salmon roe
- 1 small red onion, thinly sliced
- Handful dill sprigs
Method
- Line up the crispbread on a chopping board, spread with a thin layer of butter. The butter helps to prevent the crispbread going soft.
- Mix the yoghurt with the lemon zest and dill, season with salt and pepper.
- Top each crispbread with a dollop of the yoghurt, a couple of prawns, a garnish of lumpfish roe, a spritz of lemon juice, some thinly sliced red onion and a sprig of dill. Serve immediately.
Variation: To serve 12 as canapés, use 1 packet of small crispbread instead of 6 standard size.
