Brioche Skagen
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Makes 8
- Dietary
- Nut-free
Skagen is a classic Swedish dish which is typically served on toasted rye bread, the upgrade to brioche makes this dish feel extra luxurious! Any type of cooked and peeled prawns work, just make sure they are thoroughly defrosted if you are using frozen.
Each serving provides 159 kcal, 8.5g protein, 10.8g carbohydrate (of which 0.8g sugars), 9g fat (of which 2.3g saturates), 0.6g fibre and 0.85g salt.
By Martyn Odell
Ingredients
- 1½ tbsp butter, melted
- 4 brioche hot dog buns, halved and rounded ends trimmed off
- 300g/10½oz cooked prawns, roughly chopped
- 2 tbsp mayonnaise
- 1 tbsp soured cream
- small bunch dill, chopped
- few chives, chopped
- salt and freshly ground black pepper
- lemon wedges, to serve
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Brush butter on the inside of the brioche buns (if your buns don't come pre-cut, slice them lengthways through the top so you can open them out). Transfer to the oven to lightly toast until they have a bit of crunch.
Mix the prawns with the mayonnaise, soured cream and herbs (reserving some for garnish). Season with salt and lots of black pepper.
Spoon the prawn mixture into the brioche buns, garnish with the reserved herbs and serve with the lemon wedges.
