Prawn and caviar on toast skagen Recipe

Prawn and caviar on toast skagen Recipe

Prawn and caviar on toast skagen

Preparation : 30 minutes
Cooking: 5minutes
Servings: 8


  • 400 g cooked prawns, peeled, chopped into 2 cm pieces
  • 100 g (⅓ cup) mayonnaise
  • 2 tbsp chopped dill
  • 4 slices rye bread
  • 1 tbsp butter
  • thinly sliced lemon quarters and black caviar, to serve

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place prawns, reserving several pieces for serving, in a bowl with mayonnaise and dill, mixing to combine.
  2. Using a 4 cm-round cutter, cut 2 rounds from each slice of bread, discarding the trimmings.
  3. Melt butter in a non-stick frying pan over medium heat and cook bread, turning halfway, for 3 minutes or until evenly toasted. Cool slightly.
  4. Spoon prawn mixture on each piece of toast and serve topped with lemon slice, reserved piece of prawn and a little caviar.
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