Vegetarian & Vegan
Fish & Shellfish
A Twist on Skagen
Just after Christmas, I went to visit my friend Frances and her husband Mike at their new house on the south coast. For lunch, Frances, who is passionate about all things Swedish, served rye bread with a delicious prawn, sour cream and dill starter called Skagen. I’d never come across it before - which is slightly embarrassing, as it turns out it’s a really famous dish and appears on pretty much every restaurant menu in Sweden!
This weekend, I decided to try it out myself with a bit of A Cook’s Plot twist to ring the changes… Here’s the result: served on a soft tortilla, smashed avocado and wild rocket, the dressing is creme fraiche with tarragon as well the classic dill, plus a little dijon mustard. It makes a lovely light lunch in its own right, but works well as a starter too.
Ingredients
Serves 4
- 2 ripe avocados
- one and a half lemons
- 8 tbsp creme fraiche (I used half-fat)
- Small handful of tarragon, chopped (about quarter of a supermarket pack)
- Small handful of dill, chopped (about quarter of a supermarket pack)
- Half tbsp dijon mustard
- 350g cooked, peeled prawns
- 4 soft flour tortillas (I used Santa Maria Mini Coconut & Black Pepper Soft Tortillas)
Method
Peel the avocados and mash in a small bowl with almost all the juice of one lemon, reserving the rest of the juice. Cut the other lemon into four and set aside. Mix the creme fraiche with the tarragon, mustard, reserved lemon juice and plenty of salt and black pepper, then stir in the prawns.
Heat a small frying pan until really hot then cook the tortillas, one at a time, for 6 seconds on each side. Put one on each plate, top with avocado and rocket, then the prawn mixture, a grinding of black pepper and a lemon quarter. (Serve within 15 mins or the tortillas may go soggy.)