From the kitchen of Rachel White
Toast Skagen (Swedish Shrimp Toast)
- Serves4
- Chill10–20 min
Ingredients
Shrimp mixture
- 12 oz cooked shrimp, small (or chop larger ones)
- 3–4 tablespoons mayonnaise
- 3–4 tablespoons crème fraîche or sour cream
- 1–2 tablespoons finely chopped red onion or shallot
- 2–3 tablespoons finely chopped fresh dill
- 1 teaspoon Dijon mustard
- 1–2 teaspoons fresh lemon juice
- ½–1 teaspoon lemon zest
- Salt & pepper, to taste
- Optional: a dash of horseradish for heat
Bread
- 4 slices white bread, brioche, or sourdough
- Butter for toasting (preferably salted)
Toppings
Lemon wedges · extra dill · optional but traditional: lumpfish caviar or another mild fish roe (a small spoonful on top)
Method
- Prep the shrimp mix. Pat the shrimp very dry so the mixture doesn’t get watery, and chop larger shrimp into ½-inch pieces. In a bowl, mix the mayo, crème fraîche, dill, red onion, mustard, lemon juice and zest, salt and pepper, and a tiny bit of horseradish if you like. Gently fold in the shrimp. Taste and adjust; Skagen should be bright, creamy, and dill-forward. Refrigerate 10–20 minutes to let the flavors meld.
- Toast the bread. Cut the bread into squares or rounds (rounds look fancy!). Fry in a pan with butter until golden on both sides. Let it cool slightly so the bread stays crisp under the topping.
- Assemble. Spoon a generous mound of the shrimp mixture onto each toast. Top with a small spoonful of caviar, a sprig of fresh dill, and a squeeze of lemon. Serve immediately.
Tips for perfect Toast Skagen
Use small shrimp if possible, since they give the best texture. Don’t oversauce: Skagen should stick together but not be gloopy. Balance the acidity by adding more lemon if it tastes flat. Toast the bread in butter, not a toaster. Chill the mixture but serve it on warm toast for the best contrast.
