Adam Liaw’s Swedish prawn rolls

Name: Adam Liaw’s Swedish prawn rolls
Cook time: 30 min
Yield: 6
Cuisine: European
Ingredients: 300g cooked, peeled prawns, roughly chopped; ½ cup mayonnaise; ¼ cup sour cream; 1 tsp Dijon mustard; 2 tbsp chives, finely chopped, plus extra to serve; 2 tbsp dill, finely chopped, plus extra to serve; zest of ½ lemon, finely grated; salt and pepper, to season; 6 good-quality hotdog rolls; 50g butter, softened; lemon wedges, to serve

Adam Liaw

June 12, 2025

easyTime:< 30 minsServes:6

Prawn salad (skagenröra) is everywhere in Sweden: in salad bars and as a topping for hotdogs. It also makes a fabulous filling for a decadent prawn roll that’s more affordable than a lobster one.

Ingredients

300g cooked, peeled prawns, roughly chopped
½ cup mayonnaise
¼ cup sour cream
1 tsp Dijon mustard
2 tbsp chives, finely chopped, plus extra to serve
2 tbsp dill, finely chopped, plus extra to serve
zest of ½ lemon, finely grated
salt and pepper, to season
6 good-quality hotdog rolls
50g butter, softened
lemon wedges, to serve

Method

Step 1
Place the prawns, mayonnaise, sour cream, mustard, herbs and lemon zest in a bowl. Season well with salt and pepper and mix to combine.
Step 2
Split the hotdog rolls through the top of the roll, but not all the way through, and carefully spread them open. Heat a frying pan over medium heat. Butter the rolls and cook them open-side down until lightly browned. Fill the rolls with the prawn mixture, scatter over a few extra chives and sprigs of dill, and serve with lemon wedges.

Adam’s tip: Dill and seafood are a great combination. Add dill to dips, mixed through mayonnaise, yoghurt or sour cream, and tossed in with cooked fish and melted butter.