Open prawn sandwich
Spring sandwiches
- 4 SLICES CARAWAY SEED BREAD
- 25 GRAM BUTTER
- 200 GRAM PRAWNS
- 4 TBSP MAYONNAISE
- SOME LETTUCE, cut in strips
- 1/2 LEMON, sliced
- HANDFUL DILL, chopped
- 8 SLICES WHITE BREAD, without crust
- 1 CAN ANCHOVIES, chopped
- 1 TBSP MUSTARD
- 4 TBSP BUTTER, soft
- 2 EGGS, hard boiled and chopped
- 2 TBSP DILL, chopped
Spread the butter on the bread slices and put the lettuce strips on top. Mix the prawns with the mayonnaise and pepper and salt to taste. Put the prawn mixture on the lettuce, sprinkle with dill and decorate with lemon slices.
Delicious with home made mayonnaise. You can also use olive oil to make the mayonnaise.
Mix the butter, eggs, anchovies, mustard and dill well together and spread this on half of the bread slices. Put another slice on top. Fry them until golden brown in a frying pan in a little oil on both sides. Cut them in nice shapes, if you are in a festive mood.
This is a good sandwich to serve on the 20th of March, when spring starts. Click on culinary calendar for more links between cooking and celebration.
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