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Skagen (prawn salad)
- Published: 9 Apr 18
- Updated: 18 Mar 24
A super quick, Scandi-style spin on a prawn cocktail. Serve on rye sourdough crispbreads for a moreish nibble or starter at your next dinner party.
![Skagen (prawn salad)](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/940659-1-eng-GB_prawn-cocktail-768x960.jpg)
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Serves 6 as a sharing starter
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5 min
Ingredients
- 1 tbsp olive oil
- 2 tbsp soured cream
- Zest of ½ lemon, plus 1 tsp juice
- 200g cooked, peeled sustainable Atlantic prawns
- ½ small chopped red onion
- 2 tbsp chopped fresh parsley
Method
- Mix the olive oil, soured cream, lemon zest and juice and salt and pepper to taste in a bowl. Stir in the prawns, red onion and parsley.
- Spoon on to crispbreads (we like Peter’s Yard Original Sourdough Crispbread, from Sainsbury’s and Waitrose) and sprinkle with more fresh parsley.
- Recipe from March 2018 Issue
Nutrition
- Calories
- 113kcals
- Fat
- 3.6g (1g saturated)
- Protein
- 7g
- Carbohydrates
- 11.6g (1g sugars)
- Fibre
- 3g
- Salt
- 0.7g
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