Created by popular Swedish restaurateur Tore Wretman just after World War II, the dish is actually named for a fishing port in neighboring Denmark. Interestingly, the most important factor in the preparation of the dish, to Swedes, is the fact that the prawns are shelled by hand. They generally don't care about the prawns being fresh or frozen, as long as this step occurs.
This recipe is courtesy of SwedishFood.com.
Traditionally, this dish is served with a big dollop of caviar. As it is an acquired taste, the amount of caviar (roe) suggested below is about half the quantity that Swedes would tend to use.
Of course the bread can be toasted, instead of fried, if you prefer!
- 1 Pound fresh or frozen prawns (shrimp), with shells on
- 4 Tablespoons mayonnaise
- 4 Tablespoons sour cream (or gräddfil, if available)
- 1/2 Teaspoon brandy or cognac
- 1 Pinch of salt and freshly ground white pepper
- 2 Tablespoons finely chopped dill
- 4 slices of white bread, preferably sourdough
- 2 Tablespoons butter
- 4 Teaspoons caviar (roe), optional
- 4 lemon wedges
- 4 dill sprigs, for garnish
Shell the prawns and pat them dry with a paper towel. Keep them cold until required.
Mix the mayonnaise, sour cream (or gräddfil), brandy (or freshly grated horseradish as shown above), chopped dill, salt, and freshly ground white pepper. Keep the mixture cold until required.
10 minutes or so before serving, melt the butter in a large frying pan, add the bread slices, and fry until golden brown on both sides.
Just before serving, add some of the sauce to the prawns (shrimps) until you have a nice consistency. You might not need it all.
Serve the prawn (shrimp) mixture piled on top of the fried bread and garnish with a dollop of caviar (roe), a sprig of dill, and a lemon wedge.