Smørrebrød

Serves six

12 large raw prawns, defrosted if frozen
3 tbsp sour cream or crème fraîche
1 tbsp creamed horseradish
1 tsp chopped dill
Salt
1 green oak leaf or soft-leaf round (butterhead) lettuce
Butter
6 slices pumpernickel or wholemeal bread
Small jar black lumpfish caviar
Thin-sliced onion rings
150 ml mild goats’ cheese
1 small jar cranberry sauce
Small sprigs of dill
Coarsely ground black pepper

Drop the prawns into a pan of boiling salted water and cook until they just turn pink, then drain, cool under cold running water and drain again. Peel the prawns, cover and chill in the fridge until ready to serve.

In a small bowl whisk together the sour cream, horseradish, dill and a pinch of salt, cover and chill. Using the heart only, separate the lettuce leaves and wash and dry them. Wrap in kitchen paper and chill until needed.

Shortly before serving, butter the bread (if using wholemeal, trim off the crusts) and cut them in half, then cover each half with lettuce leaves.

Divide the prawns between six slices and spoon over a little of the dressing. Top with a spoonful of the caviar and a few onion rings.

Cut the goats’ cheese into six wedges and divide them between the remaining slices and top with a good spoonful of cranberry sauce, then a sprig of dill.

Slide one of each on to plates, grind over some black pepper and serve.