The slightly sour sorrel in Agnar Sverrisson's dish is the perfect partner for the fresh prawns and crisp, earthy rye bread. Beautiful on the plate and the palate.
For the mustard yoghurt, mix all the ingredients together in a bowl except for the yoghurt. Make sure the sugar dissolves. Fold in the yoghurt and chill until needed
For the pickled cucumber, peel the cucumber and cut into random shapes roughly the same size. Add the vinegar, salt and sugar and marinate for 2 hours. Stir every 20 minutes. Drain
Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.