Toast Skagen (Shrimp Toast Skagen)

  • Preparation - 15 minutes
  • Chilling - 30 minutes
  • Servings: 4
  • Country: Sweden
Served Toast Skagen with a mound of shrimp in sauce on toast, garnished with caviar and dill.

The key to a perfect Toast Skagen is the freshness of the shrimp and the balance of flavours in the skagenröra (shrimp mixture). The mixture should be creamy but not 'swimming' in mayonnaise, and it should have a pronounced dill and lemon aroma.

The toast should be fried in butter until golden. Instead of expensive caviar, a cheaper alternative, such as lumpfish roe (stenbitsrom), is often used.

Ingredients

I. For Skagenröra (Shrimp Mixture)

  • 300 g Shrimp, peeled (preferably in brine), drained and patted dry
  • 4 Tbsp Mayonnaise (high quality)
  • 1 Tbsp Sour cream (or Crème fraîche)
  • 2 Tbsp Fresh dill, finely chopped
  • 0.5 tsp Dijon mustard
  • 1 tsp Lemon juice
  • 1 to taste Salt and white pepper

II. For the Toast and Garnish

  • 4 slices Toast bread
  • 1 for frying Butter
  • 4 tsp Fish roe (e.g., stenbitsrom - lumpfish roe)
  • 4 slices (for garnish) Lemon

Instructions

Step 1: Preparing the Skagenröra

Pat the shrimp dry and roughly chop them (you can keep some whole for garnish).

In a large bowl, mix the mayonnaise, sour cream, chopped dill, Dijon mustard, and lemon juice. Season with salt and white pepper.

Gently fold in the shrimp. The mixture should be creamy, but the shrimp should still be visible.

Step 2: Chilling the Mixture

Transfer the Skagenröra to an airtight container and refrigerate for a minimum of 30 minutes. This allows the flavours to meld.

Step 3: Preparing the Toast

Cut the crusts off the toast bread. Cut each slice diagonally to get 8 triangles (or leave whole if you want a larger toast).

Melt the butter in a pan. Fry the bread slices on both sides until golden brown and crispy. Remove the fried toast and let it cool.

Step 4: Serving

Spoon a generous amount of skagenröra onto each warm (or cooled) toast. For effect, you can pipe it on using a pastry bag.

Garnish with a small spoonful of caviar (stenbitsrom), a slice of lemon, and a small sprig of dill. Serve immediately as an appetizer.