Ägghalvor med Räkor
A luxurious Swedish starter featuring tender hard-boiled egg halves generously piled with sweet hand-peeled Arctic coldwater prawns, rich whole-egg mayonnaise, glistening löjrom (vendace roe), fresh lemon zest, and dill fronds.
Ingredients
- • 6 large fresh free-range eggs
- • 250g fresh coldwater Arctic prawns (handskalade räkor), peeled and patted dry
- • 4 tbsp Swedish whole-egg mayonnaise
- • 2 tbsp crème fraîche or gräddfil
- • 40g bleak roe (löjrom) or red lumpfish roe (stenbitsrom)
- • 1 tbsp fresh lemon juice and zest spirals from an organic lemon
- • 2 tbsp fresh chives, finely snipped
- • Generous bouquet of fresh dill fronds
- • Flaky sea salt and freshly cracked white pepper
Preparation Steps
Gently boil eggs for 8 to 9 minutes so yolks remain creamy and vivid yellow. Plunge immediately into ice-cold water. Once chilled, peel carefully and slice lengthwise into 12 even halves.
Shell fresh Arctic coldwater prawns by hand (or drain thoroughly if using brine-packed). Pat completely dry with kitchen paper to ensure the toppings stay crisp and neat.
Arrange egg halves on a chilled ceramic platter. Whisk mayonnaise with crème fraîche, lemon juice, salt, and white pepper. Pipe or spoon a swirl over each yolk, then generously crown each egg with sweet pink prawns.
Spoon a jewel-like dollop of golden löjrom or red roe over the prawns. Garnish with lemon zest curls, fresh dill fronds, and snipped chives. Serve cold with crispbread (knäckebröd) and chilled aquavit.