Peel the prawns, grate the horseradish and finely chop the dill and chives. Add the ingredients to the mayonnaise and mix well. Season with salt, pepper and a dash of lemon juice. Arrange the Malax Loaf slices on a plate and spread the Skagenröra mixture on top. Garnish the open sandwiches with vendace roe, chopped red onion, prawns, lemon wedges and dill.
For 4 people
Approx. 500 g unpeeled prawns
Horseradish (according to taste)
1 dl mayonnaise
Small bunches of chives and dill
4 thin slices of Malax Loaf
‘A contemporary classic that always works.’