Raw prawns with Skagen salad and roe
Few things beat a really good and crispy raw fish topped with homemade Skagen mash and a splash of rum. Perfect as a starter or a light dinner.
Ingredients · Servings 4
- 700 g firm potatoes
- oil, for frying
- butter, for frying
- salt
- Skagen mess
- about 280 g peeled shrimp
- 1 cup mayonnaise
- 2 msk fresh cream
- 2 tbsp fresh dill, finely chopped
- 0.5 red onion, finely chopped
- 1 tbsp fresh horseradish, grated
- 2-3 drops of lemon juice
- Garnering
- 60 g roe (e.g. red rockfish roe)
- lemon, in wedges
- dill weed
- fresh horseradish, grated
Method
- Start with the Skagen mix. Peel and finely chop the red onion. Finely chop the dill. Place the red onion and dill in a bowl and mix together with the mayonnaise, crème fraiche and grated horseradish.
- Turn the shrimp over and season with freshly ground black pepper and a few drops of lemon juice.
- Peel the potatoes if necessary and grate on the coarse side of the grater. Salt the potatoes and turn them over.
- Heat a frying pan with butter and oil. Add 1/4 of the potatoes to the frying pan. Spread the potatoes out into a thick layer, press and fry for about 3-4 minutes on each side. Season with salt and pepper.
- Repeat until four nice raw steaks are ready. Keep warm on a rack in the oven at 90 degrees until serving so they stay crispy.
- Serving
- Place the raw shrimp on top and top with the delicious Skagen mix and roe. Top with some freshly grated horseradish, dill and lemon wedge, horseradish, dill and lemon wedge on the side.
