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Danish Prawn Smorrebrod with fresh Lemon Vinaigrette
Danish Prawn Smorrebrod with fresh Lemon Vinaigrette
A protein-packed and fresh-tasting light lunch using delicious cooked and peeled prawns
Ingredients
For the open sandwich
- 1 handful peeled & cooked Royal Greenland XL prawns
- 1 ribbon cucumber using a veg peeler run it the whole length of the cucumber avoiding going too deep in to the seeds
- 1 handful rocket leaves
- 2 slices artisan style ryebread toasted
For the vinaigrette
- 1/2 tsp Finely grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1 tsp sugar
- 1/2 tsp dijon mustard
- 1/4 tsp fine sea salt
- 3 tbsp extra-virgin olive oil
- 1 sprinkle freshly ground black pepper
Instructions
- Laythe toasted Rye bread on the serving plates, scatter over the rocket leaves, place on the cucumber ribbons and place on the prawns
- Drizzle over the lemon vinaigrette with a pinch of salt and cracked black pepper if desired
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