Skagen Macka #FishFridayFoodies

It's time for Fish Friday Foodies' October event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try!

This month Sue of Palatable Pastime rallied the Fish Friday Foodies to make fish or seafood sandwiches.

The Fish Sandwich Smörgåsbord

An InLinkz Link-up

I considered what to make and asked Sue if she was okay with an open-face sandwich. She was! So, I decided to go with Sweden’s traditional skagen macka - sometimes known as Toast Skagen, or Skagen Toast.

Let's get this out of the way, in the event that you're geographically savvy and know that Skagen is actually a port town in Denmark! This prawn and crème fraîche-topped toast is Swedish through and through. If you’re craving an authentic Danish open-faced sandwich, you would need to order a smørrebrød instead.

Ingredients serves 4

• 24 prawns (this was 6 per person on a 4" length of brioche), peeled and cooked
• 1 T fresh dill, chopped + more for garnish
• 2 T pickled red onions
• zest and juice from 1 organic lemon
• 4 T crème fraîche + more for serving
• freshly ground sea salt 
• freshly ground pepper
• four 4" length of brioche sliced open

Procedure

Place prawns into a medium mixing bowl with the pickled onion, dill, lemon zest, lemon juice, and crème fraîche. Season with a couple turns of salt and pepper. Gently mix together. 

Toast your brioche in the oven or on a skillet. Smear a little crème fraîche on each length of brioche and arrange prawns on the bread. Sprinkle again with salt and pepper. Garnish with more fresh dill. Serve immediately.