Prawn skagen recipe

Prawn skagen.
Prawn skagen. Photo: Christopher Pearce

This is a classic Scandinavian dish that you will find in any cafe, restaurant or roadside stop in the summer months in Sweden or Norway. Our take on the traditional recipe includes Tabasco, which adds a little kick. You can use more or less to suit your tastes. Skagen is creamy and tangy and absolutely delicious at any time of the day from breakfast to after a kip on a Sunday afternoon.


200ml sour cream

100ml whole egg mayonnaise

1 ½ lemons, zest and juice

10ml Tabasco

1 bunch dill, roughly chopped

¼ red onion, finely diced

3 spring onions, finely sliced

1kg tiger prawns, peeled and sliced in half lengthways

4 thick slices of toasted sourdough

60g salted cultured butter


Take a large mixing bowl and add the sour cream, mayonnaise, lemon zest and juice, and Tabasco. Mix until well combined. Add the dill, red onion, spring onion, and the prawns. Gently fold together.

Toast the sourdough and butter it heavily. Serve the skagen on top of the toast and season well.

Tip: When peeling a prawn, the quickest way to remove the shell is to take the head off first. Then remove the legs and peel away three-quarters of the body armour, starting from the head. Pinch the tail using your index and forefinger, squeeze and pull to release the meat from the tail.