Prawn toast Skagen (Toast Skagen)

1. Drain the cooked, peeled prawns thoroughly and pat dry with kitchen paper; chop roughly if large.

2. Finely chop most of the dill, keeping a few sprigs for garnish; squeeze the juice from half the lemon and cut the other half into wedges.

3. Mix the mayonnaise with the sour cream, chopped dill, freshly grated horseradish and 1-2 tsp lemon juice until smooth, then gently fold in the prawns; season with salt and pepper.

4. Cut the crusts off the bread and fry the slices in the butter in a frying pan until golden on both sides.

5. Pile the prawn mixture onto the warm toasts.

6. Garnish with dill and lemon wedges and serve straight away, so the toast stays crisp.

Tip: Toast Skagen was created in the 1950s by Tore Wretman, the famous Swedish chef, and named after the Danish fishing port of Skagen. The original is topped with a spoonful of whitefish or salmon roe - add some if you can get it. Drain the prawns really well, or the mixture will be runny and the toast will go soggy.