Flavour the sauce with Västerbottensost, herbs and finely grated lemon and lime peel. Serve on a slice of dark rye bread.

Creamy prawns on crispbread

1 tbsp chopped chive
1 tbsp chopped dill
50 g grated Västerbottens- ost
1 lemon
1 lime
1 batch aioli
200 g hand-peeled prawns
Crispbread

Aioli

1 egg yolk
200 ml rapeseed oil
½ lime
1 clove of garlic (crushed)
2 ml salt

Creamy prawns on crispbread: Mix the chive, dill, cheese and zest (finely grated lemon and lime peel) in a bowl. Add the aioli and mix with a spoon. Either mix the prawns and the sauce together and serve on a slice of dark rye bread or use the sauce as a garnish on prawns neatly arranged on the crispbread. (Of course any other coarse bread is OK.)

Aioli: Whisk the egg yolk in a bowl and add half of the oil, 1 tsp at a time to stop it curdling (be sure to go easy to begin with). Mix in the lime, garlic and salt. The carefully whisk in the rest of the oil.