Scandi prawn salad with pickled cucumber

  • serves 8
  • Easy

A zesty, Scandinavian-inspired prawn salad that would work really well as a festive dinner party starter.



  • large cooked peeled king prawns 750g (about 5 per person)

  • lemon 1, juiced
lime 1, juiced
  • clementine or satsuma 1, juiced olive oil

  • sea salt 1 tsp

  • salad cress a punnet
  • soured cream 300ml tub

  • toasted rye bread or seeded flatbreads to serve

  • cucumber 1 small
golden caster sugar 3 tbsp
white wine vinegar 3 tbsp

  • English mustard powder 1 tsp

  • shallot 1, very finely chopped


  • Step 1

    To make the pickle, peel the cucumber then halve lengthways and scoop out the seeds with a teaspoon and discard. Dice into 1cm chunks.

  • Step 2

    Melt the caster sugar in the vinegar with the mustard powder in a small pan to make a pickling liquid.

  • Step 3

    Put the diced cucumber and shallot in a bowl, pour over the pickling liquid and stir well. Chill until needed.

  • Step 4

    Tip the prawns into a dish and stir in the citrus juices, 2 tbsp oil and salt. Leave for just 10 minutes, stirring halfway through.

  • Step 5

    Drain in a sieve set over a bowl, then divide between 8 small plates, drizzling over just a splash of the marinade. Snip some salad cress on top, and add a spoonful of the pickled cucumber and soured cream. Serve with rye toast or flatbreads.

Nutritional Information

  • Kcals 202
  • Carbs 10g
  • Protein 16.5g
  • Fat 10.6g
  • Salt 2g
  • Fibre 0.5g