COPPERToast skagen recipe
Tore Wretman's 1950s starter: hand-peeled shrimp folded into a dill mayonnaise on butter-fried bread, topped with a spoonful of fish roe.
Ingredients
- 1000 g cooked shell-on shrimp
- 150 ml mayonnaise
- 100 ml crème fraîche
- 1 bunch dill
- 1 lemon
- 4 slice white sandwich bread
- 30 g butter
- 60 g vendace roe (löjrom)
- 1 pinch salt
- 1 pinch white pepper
How to make Toast skagen
- Peel 1 kg cooked shell-on shrimp (about 350 g peeled) and let them drain well in a colander; roughly chop a third and keep the rest whole.
- Mix 150 ml mayonnaise, 100 ml crème fraîche, 3 tbsp finely chopped dill and 1 tbsp lemon juice.
- Gently fold in the shrimp without crushing them, season with salt and white pepper, and keep cold.
- Cut the crusts off 4 slices of white bread and fry them in 30 g butter over medium heat for 2 to 3 minutes per side, until golden and crisp.
- Spoon the cold shrimp mixture onto the warm bread and press a small hollow into the top.
- Fill each hollow with about 1 tbsp roe (60 g in all), add a dill sprig and a lemon wedge, and serve at once.
What is Toast skagen?
Toast skagen is a traditional dish from Sweden, cooked in a pan, and takes about 30 minutes from start to finish. It is built around cooked shell-on shrimp, mayonnaise and crème fraîche. The recipe below uses 10 ingredients and is written out step by step.
How long does Toast skagen take?
At 30 minutes it is quicker than 97% of the 586 dishes in Copper's atlas. The method runs to 6 steps, the longest being 3 minutes.
Any tips for making Toast skagen?
Drain the peeled shrimp well and fold them gently into the dill mayonnaise, then spoon the cold mixture onto the bread while it is still warm.
How Toast skagen compares
At 30 minutes, Toast skagen is among the 20 quickest of the 586 dishes Copper documents. Hard to find elsewhere: crème fraîche (1) and white sandwich bread (1).
Copper documents Sweden alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.