You’ll Need
For the Prawn Topping
400g cooked peeled prawns, drained and patted dry
100g creme fraiche
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice
Zest of 1/2 lemon
2 tbsp chopped dill
2 spring onions, finely sliced
1/2 tsp black pepper
For the Rye Melts
8 thick slices dark rye bread
20g softened butter
160g Havarti, grated
1 small cucumber, thinly sliced
Optional but dangerous
Pickled red onion
Extra dill
Cold Danish lager
Method
Mix the prawns with the creme fraiche, mayonnaise, Dijon, lemon, dill, spring onions and pepper.
Butter the rye slices lightly on both sides.
Preheat your air fryer to 185°C.
Air fry the bread for 3 minutes, turning once.
Spoon the prawn mixture onto the toasted rye.
Scatter the Havarti evenly over the top.
Air fry at 180°C for 4-5 minutes until the cheese bubbles and the prawns are piping hot.
Rest for 1 minute so the topping settles.
Finish with cucumber and extra dill and serve open-faced.