Signe Johansen’s prawn skagen

Named after the picturesque headland at the northerly tip of Jutland, a peninsula in Denmark between the North Sea and the Kattegat, skagen was often made with bread fried in butter, topped with mayonnaise and a generous scattering of North Sea prawns. This version is packed with flavour but, being made with greek yogurt and served on crispbread rather than toast, it has a lighter touch.

prawn skagen
Ali Allen


6 x standard size Peter’s Yard Original Sourdough Crispbread
butter, softened
150g greek yogurt
1 unwaxed lemon, zest and juice
2-3 fronds of dill, finely chopped, plus extra sprigs to garnish
200g cooked and peeled North Sea prawns
50g lumpfish or salmon roe
1 small red onion, thinly sliced

1. Line up the crispbreads on a chopping board then spread with a thin layer of butter to help prevent the crispbreads becoming soft.

2. Mix the yogurt with the lemon zest and chopped dill then season with salt and pepper.

3. Top each crispbread with a dollop of the yogurt, a couple of prawns, a little roe, a spritz of lemon juice, some thinly sliced red onion and garnish with a sprig of dill. Serve the prawn skagen immediately.

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smorgasbord cookbook

All these tasty recipes are from Smörgåsbord: Deliciously Simple Modern Scandinavian Recipes  by Peter’s Yard with Signe Johansen, published by Kyle Books, price £18.99 ( You can order a copy for £11.39 until 12 July at Enter the code YOUSMORG at the checkout. Book number: 9780857837776. For terms and conditions, go to