Smørrebrød with Prawns & Wood Sorrel Mayonnaise

Yield 2 servings


1 kg local prawns from your fishmonger (500g per person)

4 slices rye bread

1-minute mayonnaise:

1 egg yolk

1 tsp dijon mustard

1 tsp apple cider vinegar

1 dl oil, neutral taste like sunflower

salt/ pepper

1 tablespoon fresh terragon, finely chopped

1 tablespoon freshly picked wood sorrel, finely chopped


  1. For this quick mayonnaise you need a hand mixer/stick blender and the jar that came with it. A mason jar will work just as good- the point is to get the liquid pretty high above the hand mixer when in the jar to be able to
  2. Add egg yolk, mustard, vinegar, oil and seasoning to the jar. Make sure everything has the same temperature.
  3. Place the hand mixer in the jar and gently pour over the oil, making sure the oil seperates and ends up on the top of the ingredients. Leave it to settle for a minute or so.
  4. Put the hand mixer on slow speed and blend for a couple of seconds. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
  5. When fully blended, remove the hand mixer and stir in the finely chopped terragon and wood sorrel.
  6. Assembly the prawns in a big sharing bowl and another bowl filled with lemon water to clean your fingers with.
  7. Arrange the bread with mayonnaise, prawns and wood sorrel. A splash of lemon is always nice.


Eat this with a bunch of friends on a hot summer day accompanied with a glass of rosè or champagne.

Life is indeed wonderful.

Recipe by My Nordic Kitchen at