Danish open sandwich
This fresh and elegant open sandwich combines classic Scandinavian flavours. Crisp cucumber and dill complement smoky paprika-spiked prawns and creamy egg slices – all artfully arranged on good bread. Finished with a flourish of cress, it makes a light yet filling lunch or brunch.
Method
Slice your cucumber into rounds and season with white wine vinegar, sea salt and the chopped dill.
Peel the prawns and toss gently with the mayonnaise, smoked paprika, a squeeze of lemon juice and black pepper.
Slice the eggs with an egg slicer or a knife and arrange the egg and cucumber on the bread, alternating as you go.
Top the egg and cucumber with the dressed prawns and cress and eat immediately.
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Ingredients
¼ cucumber
1 tbsp white wine vinegar
1 tbsp dill, chopped
200g shell-on cooked north Atlantic prawns
1 tbsp mayonnaise
1 tsp smoked paprika
½ lemon to squeeze
2 Burford Brown eggs, hard boiled
Cress to serve