As mentioned in this recipe, this type of prawn cocktail is a common Swedish starter. This is how I make mine.

The reason why I prefer this version compared to the Marie Rose sauce is that this one feels fresher, and doesn’t have that sour vinegary taste to it. See which one you prefer.

Toast Skagen, 4 portions

200 grams peeled icelandic prawns (preferrably big ones)

1/2  bunch of dill

1/2 lemon

150 ml creme fraiche

3-4 tbsp mayonnaise (preferrably Hellman’s)

4 medium slices of white bread

butter

4-8 little gem lettuce leaves (depending on size)

Mix the mayonnaise with the creme fraiche, squeeze in the lemon juice, add the dill, chopped, and the prawns whole. Season with salt and white pepper. Cut the edges off the bread and fry gently until golden in the butter. Let cool a little. Place the bread slices on a plate each, put one or two lettuce leaves on top and divide the mayonnaise on top and if you want, decorate it with a slice of lemon and some dill.

If you don’t want to fry the bread, you can toast it and spread a little butter on it instead, but I think the bread is crispier this way.

Simple but delicious!