Serves 4
54 min
Toast Skagen
Recipe GLPRb216dd03c2225b
This elegant Swedish shrimp toast features tender cooked shrimp mixed with fresh dill, red onion, creamy mayonnaise and crème fraîche, brightened with lemon zest and juice. The mixture is spooned onto golden buttered toast and finished with optional fish roe and fresh dill sprigs, then served with lemon wedges. A refined Nordic dish that balances briny seafood with tangy, herbaceous flavors.
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Ingredients
¼ small bunch fresh dill
¼ medium red onion, finely chopped
12 oz frozen cooked peeled shrimp, thawed and patted dry
1 lemon
3 Tbsp mayonnaise
2 Tbsp crème fraîche
¼ tsp kosher salt, plus more to taste
Freshly ground black pepper to taste
2 Tbsp unsalted butter
4 slices white bread
4 tsp bleak fish roe or whitefish roe (optional)
Directions
Finely chop the tender dill sprigs from the small bunch to get about ¼ cup chopped dill. Reserve a few larger sprigs for garnish and set aside.
Finely chop the red onion to yield about 3 Tbsp and place in a large mixing bowl with the dill.
Pat the thawed shrimp completely dry using a clean kitchen towel or paper towels. Coarsely chop half of the shrimp into smaller pieces. Add all the shrimp (both the chopped and whole pieces) to the bowl with the dill and onion.
Using a fine grater or Microplane, zest the lemon directly into the bowl. Cut the lemon in half and squeeze the juice from one half into the shrimp mixture, using your hand or a fine-mesh sieve to strain out pulp; you should have about 1 Tbsp of juice. Cut the remaining lemon half into 4 wedges and reserve for serving.
Add the mayonnaise, crème fraîche, and kosher salt to the shrimp mixture. Gently fold everything together with a rubber spatula until well combined. Season with freshly ground black pepper and additional salt if needed. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour before serving.
When ready to serve, melt the butter in a large skillet over medium-low heat. Once the butter is sizzling, arrange the bread slices in the pan. Toast, turning occasionally to allow both sides to absorb the butter, until golden brown on both sides, about 4 minutes total.
Transfer the toasted bread to serving plates. Top each slice generously with the chilled shrimp salad. Spoon 1 tsp of fish roe over each toast if using, then garnish with the reserved fresh dill sprigs. Serve immediately with the lemon wedges on the side for squeezing over the dish.
