Cook and Scale
Toast Skagen
4 servings · 25 min total
Sweden's restaurant classic: cold-water shrimp folded through a dill and crème fraîche mayonnaise and piled onto bread fried golden in butter.
Ingredients
- 400 g shrimp, cooked and peeled
- 4 tbsp mayonnaise
- 3 tbsp crème fraîche
- 3 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 2 tsp lemon juice
- ½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 4 white bread, thick slices with the crusts cut off
- 40 g butter
- 1 tbsp fresh chives, snipped
- 1 lemon, cut into wedges
Contains: Gluten, Milk, Egg, Crustaceans, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
Let the flavours settle — Cover and chill for 15 minutes so the dressing firms up and takes on the dill.
- 4.
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.
- 5.
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.