Swedish Prawn Roll

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Swedish Prawn Roll

The beauty of a prawn roll is that it delivers all the luxe, buttery satisfaction of a lobster roll – just without the eye-watering price tag (a win in these times). Perfect for Easter seafood feasting, this version is quick to whip up using ready-cooked Catalano’s tiger prawns, saving you time without sacrificing flavour.

Ingredients

  • 300g cooked, peeled prawns, roughly chopped
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tsp Dijon mustard
  • 2 tbsp chives, finely chopped, plus extra to serve
  • 2 tbsp dill, finely chopped, plus extra to serve
  • zest of ½ lemon, finely grated
  • salt and pepper, to season
  • 6 good-quality brioche hotdog rolls
  • 50g butter, softened
  • lemon wedges, to serve

Method:

  • Place the prawns, mayonnaise, sour cream, mustard, herbs and lemon zest in a bowl. Season well with salt and pepper and mix to combine.
  • Split the hotdog rolls through the top of the roll, but not all the way through, and carefully spread them open. Heat a frying pan over medium heat. Butter the rolls and cook them open-side down until lightly browned. Fill the rolls with the prawn mixture, scatter over a few extra chives and sprigs of dill, and serve with lemon wedges.

Recipe by Adam Liaw.

Source from goodfood.