Iceland's famous traditional prawn salad recipe
Servings: 8 people
- 4 large hard-boiled eggs
- 150 ml mayonnaise
- 100 ml sour cream
- 1 tsp lemon juice
- 2-3 dashes Tabasco sauce
- 2 tsp granulated sugar
- 2 tsp sweet paprika
- salt & pepper to taste
- 3 tbsp freshly chopped dill
- 300 grams fresh cold-water prawns (cooked, peeled and chilled)
Boiling the eggs
Place the eggs in a saucepan and cover with cold water so that the eggs are submerged at least 3cm below the water line.
Bring the water to a boil over high heat.
Once boiling, turn the heat down to a gentle simmer and continue to cook the eggs for 12 minutes.
Once the eggs are boiled, turn off the heat, remove from the burner and run cold water over them. You are free to leave them in the cold water.
When the eggs have cooled, peel them and chop them into small pieces.
Paprika Mayonnaise Sauce
Combine the mayonnaise, sour cream, lemon juice, Tabasco sauce, granulated sugar, sweet paprika, salt and pepper together.
Once the sauce is thoroughly mixed together, then gently combine the freshly chopped dill, chopped hard-boiled eggs and cold-water prawns.