Preparation
Remove a few zests from the lemon and set them aside.
Squeeze half the lemon.
Mix the Greek yoghurt with the lemon juice, dill and season with salt and pepper.
Peel the prawns and gently mix them with the yoghurt.
Divide the mixture into a small bowl, add a teaspoon of trout roe and serve with your crispy pumpkin seeds.
With Sigdal, dare healthy excess!
