Toast Skagen

Method

1. 1
   • cooked peeled shrimp 400 g

   Dry and trim the shrimp — Pat the shrimp thoroughly dry on kitchen paper and halve any larger than a thumbnail, setting a dozen of the best aside whole for the top. Wet shrimp will thin the dressing to a puddle.

2. 2
   • cooked peeled shrimp 400 g
   • mayonnaise 4 tbsp
   • crème fraîche 3 tbsp
   • fresh dill 3 tbsp
   • lemon zest 1 tsp
   • lemon juice 2 tsp
   • Dijon mustard ½ tsp
   • salt ½ tsp
   • black pepper ¼ tsp

   Bind the shrimp with dill cream — Stir the mayonnaise, crème fraîche, dill, lemon zest, lemon juice, mustard, salt and pepper into a loose dressing, then fold the shrimp through with a spatula so they stay whole.

3. 3
   • fresh dill 3 tbsp

   Let the flavours settle — Cover and chill for 15 minutes so the dressing firms up and takes on the dill.

   ⏱15 min
4. 4
   • white bread 4
   • butter 40 g

   Fry the bread in butter — Melt the butter in a frying pan over medium heat and fry the bread for 1-2 minutes a side, until crisp and evenly gold. Drain briefly on kitchen paper so it stays crunchy.

   ⏱4 min
5. 5
   • cooked peeled shrimp 400 g
   • fresh chives 1 tbsp
   • lemon 1

   Build the toasts — Mound the shrimp onto the warm toasts, top with the reserved whole shrimp and the chives, and serve at once with a lemon wedge — the toast softens within minutes.