Brixham crab and prawn, Skagen style, sour dough, dill and pickled cucumber Recipe

A Scandinavian style, open faced tart served on toasted sour dough.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the fish
  • Cooked shrimp(s) : 500 g
  • Crab meat : 300 g
  • Red onion(s) : 1 whole
  • Hellmann's real mayonnaise : 125 g
  • Soured cream : 70 g
  • Lemon(s) : 2 whole
  • Dill : 0.5 bunch
  • Sourdough bread : 300 g
  • For the garnish(es)
  • Cucumber(s) : 1 whole
  • Maldon salt : 2 pinch(es)
  • White wine vinegar : 15 ml
  • Caster sugar : 15 g
  • Coriander seeds : 0.5 Tsp



    Pick through the white crab meat to be sure there are no remaining shell or cartilage.
    Finely dice the red onion and place in a mixing bowl with the crab and prawns.
    Juice one lemon and add to the bowl, cut the other into wedges and reserve for serving.
    Chop the dill, keeping a few sprigs for serving also.
    Now mix all the ingredients together with the mayo and soured cream.
    Toast the slices of sourdough bread and serve the mixture on top of the slice as an open faced sandwich.
    Garnish with a lemon wedge and sprig of dill.


    Prepare the cucumber with either a peeler, creating long ribbons or a spiralizer.
    Place in a bowl and sprinkle over the salt, leave to sit for 15 minutes.
    Drain the access liquid.
    Lightly grind or crush the coriander seeds and mix them with the cucumber, sugar and vinegar.
    Serve this with the Skagen.

Chef's tip

«You could add some salmon roe or any caviar to this dish to give it that little extra.»

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