HomeFood & drinkPrawns with Pickled Cucumber on Sourdough Crispbread

Prawns with Pickled Cucumber on Sourdough Crispbread

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Origin of dish:  Europe
Type of cooking:  Hob
 
Preparation time: 45 minutes
Cooking time: 5 minutes
 
Ingredients (for 6 people) :

    Ingredients for the pickled cucumber:
    -150ml white wine vinegar
    -100g fructose (fruit sugar)
    -1 cucumber
    Ingredients for mayonnaise:
    -2 egg yolks
    -1 heaped tsp English dry mustard
    -1 tsp vinegar
    -275ml vegetable oil
    -zest of ½ lemon
    -½ tsp wild dill pollen (available from Global Harvest Ltd)
    -salt and white pepper to season
    Ingredients for the prawns:
    -500g cooked Norwegian cold-water prawns with their shell on, peeled
    -1 small pot of lumpfish roe for garnish
    -wild dill pollen for garnish
    -Peter's Yard mini crispbread for serving
    -butter for serving

Method:

To make the pickled cucumber place the white wine vinegar and fructose together in a small saucepan and warm through on a low-medium heat until the sugar completely dissolves. Allow to cool.

Finely slice the cucumber and place in a deep bowl and add the cooled vinegar solution. Pickle for about 1 hour before serving. Please note, the cucumber keeps for about 6-8 hours however will turn soggy and slimy thereafter, so it is best to use up what you make on the day.

For the mayonnaise place the egg yolks in a small blender along with the mustard and vinegar. Add a pinch of salt. Start blending whilst pouring a very small amount of oil in a thin stream for a couple of seconds.

Stop and check that the mayonnaise has started emulsifying before continuing to pour the oil in a constant, slow stream. If you rush adding the oil, you risk splitting the mayonnaise, so do be patient, and if the mayonnaise starts to look greasy and thick, stop and add a little water or lemon juice if you like a sharper mayonnaise flavour.

Continue adding the remainder of the oil until there is none left and you have a smooth, glossy mayonnaise. Season to taste and fold in the lemon zest and wild dill pollen. If you can't source the pollen, finely chop the leaves of a small stem of fresh dill and add this to the mayonnaise. Transfer the mayonnaise to a bowl and cover with clingfilm. Refrigerate until needed.

To assemble the dish start by placing the Peter's Yard crispbread on a chopping board or other surface to prepare on. Spread an even layer of butter over each crispbread (this prevents the crispbread from going soggy with the prawns), then a dollop of wild dill pollen mayonnaise, followed by a couple of prawns.

Garnish with a small twist of cucumber pickle, a small spoonful of lumpfish roe and then a sprinkle of wild dill pollen to finish the canapé off. Serve within an hour of making.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Signe Johansen for the Norwegian Seafood Council

User comments

 
another free recipe every day






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