Serves 4 Serves 4 * 500g cooked peeled prawns * ½ a red onion, peeled and very finely chopped * ½ a bunch of fresh dill, very finely chopped * 3 tablespoons extra virgin olive oil * zest and juice of ½ a lemon * 4 tablespoons soured cream * sea salt and freshly ground black pepper * a loaf of brioche or soft, white bread * 20g butter, diced * optional: fish roe, to serve To all intents and purposes, this dish is the Swedish equivalent of our prawn cocktail.