A mild, flavourful seafood salad made with prawns and crayfish tails folded into a creamy dill dressing.
It is a lovely sandwich salad (pålægssalat, a mayonnaise-based salad eaten as a topping) that is perfect for the Danish cold table (det kolde bord) at Christmas, Easter and Whitsun, or served on a slice of (toasted) Danish rye bread (rugbrød) or in a sandwich.
The salad takes no time to stir together, and it keeps well in the fridge for 3 days.
Danish Seafood Salad with Prawns and Crayfish Tails
Recipe for a wonderful Danish seafood salad with prawns and crayfish tails in a creamy dill dressing.
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Ingredients
- 200 g prawns, drained weight
- 150 g crayfish tails, drained weight
- 100 ml crème fraîche
- 100 ml good mayonnaise, I use Hellmann’s
- 1 bunch dill, finely chopped
- 1/2 bunch chives, finely chopped
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper
- Pea shoots or watercress to garnish (optional)
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Method
- Mix all the dressing ingredients together and season to taste with salt and pepper.
- Rinse the prawns and crayfish tails in a sieve and pick out any bits of shell or other impurities. Pat them dry with plenty of kitchen paper – it is important that they are completely dry, otherwise the dressing will become watery.
- Fold the prawns and crayfish tails into the dressing and keep the salad in the fridge until serving. Top with fresh pea shoots, watercress or similar, if you like.
Nutrition
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Har lige lavet denne salat. Wow, den smager godt!
Den sennep gør altså lige noget ekstra.
Mange tak for opskriften!
Vh. Majse
Hej Majse
Ej hvor er det bare dejligt at høre, tusind tak for de søde ord 🙂
Warm wishes, Dianna
Smager for vildt
Hej Maiken
Tusind tusind tak for din søde besked 🙂
Dbh Dianna
Hej!
Lækker salat
Prøv evt. med 1-2 cm Kalles rogn i dressingen.
Hej John
Tusind tak, – og tak for fif, det må jeg prøve næste gang:)
De bedste hilsner
Dianna