Scandi prawn salad with pickled cucumber
Published: September 24, 2015 at 10:03 AM
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serves 8
Easy
Total time: 15 mins
+ marinating
0 reviews
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A zesty, Scandinavian-inspired prawn salad that would work really well as a festive dinner party starter.
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Try this Scandi prawn salad, then check out our Swedish meatballs, gravadlax and more Scandinavian recipes.
Ingredients
Nutrition
-
750g (about 5 per person) large cooked peeled king prawns
-
1 lemon
juiced
-
1 lime
juiced
-
1 clementine or satsuma
juiced olive oil
-
1 tsp sea salt
-
a punnet salad cress
-
300ml tub soured cream
-
to serve toasted rye bread or seeded flatbreads
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1 small cucumber
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3 tbsp golden caster sugar
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3 tbsp white wine vinegar
-
1 tsp English mustard powder
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1 shallot
very finely chopped
Nutrition: per serving
- kcal202
- fat10.6g
- saturates0g
- carbs10g
- sugars0g
- fibre0.5g
- protein16.5g
- salt2g
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Method
-
step 1
To make the pickle, peel the cucumber then halve lengthways and scoop out the seeds with a teaspoon and discard. Dice into 1cm chunks.
-
step 2
Melt the caster sugar in the vinegar with the mustard powder in a small pan to make a pickling liquid.
-
step 3
Put the diced cucumber and shallot in a bowl, pour over the pickling liquid and stir well. Chill until needed.
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step 4
Tip the prawns into a dish and stir in the citrus juices, 2 tbsp oil and salt. Leave for just 10 minutes, stirring halfway through.
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step 5
Drain in a sieve set over a bowl, then divide between 8 small plates, drizzling over just a splash of the marinade. Snip some salad cress on top, and add a spoonful of the pickled cucumber and soured cream. Serve with rye toast or flatbreads.
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