Toast Skagen

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

White bread slices — 4
Butter — 2 tbsp
Cooked, peeled shrimp, chopped — 300 g (10.5 oz)
Mayonnaise — 4 tbsp
Crème fraîche — 2 tbsp
Fresh dill, chopped — 2 tbsp
Lemon juice — 1 tsp
Fish roe (löjrom or similar) — 2 tbsp
Lemon wedges, to serve — 4

Method

Toast the bread slices until golden, then butter while warm.
In a bowl, mix chopped shrimp with mayonnaise, crème fraîche, dill and lemon juice.
Season to taste and spoon generously over the buttered toast.
Top each slice with a small spoonful of fish roe.
Garnish with a lemon wedge and extra dill; serve immediately.

Introduction: Created in the 1950s by restaurateur Tore Wretman, Toast Skagen — creamy dill shrimp on toasted bread crowned with fish roe — quickly became a fixture of Swedish fine dining and celebratory tables, especially at Midsummer.

Cultural Background: Created in the 1950s by restaurateur Tore Wretman, Toast Skagen — creamy dill shrimp on toasted bread crowned with fish roe — quickly became a fixture of Swedish fine dining and celebratory tables, especially at Midsummer.

Tips: Chop the shrimp roughly rather than finely, so the topping keeps texture. Assemble just before serving to keep the toast crisp.

Variations: Swap fish roe for a few extra shrimp if unavailable. Not typically veganised, as shrimp and roe define the dish.

Storage: Best served immediately; the shrimp mixture can be made 1 day ahead and refrigerated separately from the toast.

Reheating: Not applicable — served cold on freshly toasted bread.

Nutrition: 340 kcal | Protein 20 g | Carbs 18 g | Fat 21 g

FAQs:

Q: What is löjrom?

A: A prized Swedish whitefish roe; salmon roe or another fish roe can substitute.

Q: Can I make it ahead for a party?

A: Prepare the shrimp mixture ahead and assemble on toast just before serving.