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Toast Skagen — Swedish Toast with Creamy Shrimp and Dill
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Source: https://recipheon.com/en/recipes/snacks/toast-skagen-swedish-toast-with-creamy-shrimp-and-dill
About this recipe
Toast Skagen pairs crisp bread pan-fried in butter with cool shrimp in mayonnaise, dill and lemon. In this Swedish appetizer, the shrimp remain distinct, with just enough sauce to coat them. We use small, already-cooked cold-water shrimp: draining them thoroughly keeps the mixture thick so it does not immediately soften the toast. Four whole slices make four generous portions, without cutting out rounds or setting aside bread scraps. A small serving of roe goes on top, with a lemon wedge alongside for squeezing. Add the shrimp mixture just before serving to preserve the contrast between the creamy shrimp and the golden, crisp bread.
Ingredients
Shrimp and Toppings
300 g small cold-water shrimp (Pandalus borealis), already cooked, peeled and chilled, weighed after thoroughly draining and patting dry, without brine or ice
80 g prepared full-fat mayonnaise
12 g fresh dill, weighed without thick stems: 8 g for the shrimp and 4 g for serving
1 lemon, about 150 g: 20 ml juice from one half for the shrimp and the other half cut into 4 wedges for serving; discard the squeezed-out remainder and seeds
0.5 g fine salt for the shrimp
0.5 g ground white pepper for the shrimp
40 g salted vendace roe (löjrom) or red lumpfish roe, ready to eat, for serving
Buttered Toast
4 whole slices of white wheat bread with crusts, about 160 g in total, about 40 g each, about 1.5 cm thick and about 10 × 10 cm in size
30 g unsalted butter (82% fat) for pan-frying the bread: 15 g for each of the 2 batches; do not serve any unused fat remaining in the skillet
Steps
Place the cooked, peeled and chilled shrimp in a sieve over a bowl and leave them for about 5 minutes. Prepare the dill and lemon during this time. Spread the shrimp on a paper towel and gently pat dry with another towel, without crushing the flesh, then weigh out 300 g. They should remain juicy but have no liquid dripping from them; discard the drained brine and do not add it to the mixture.
AI-generated Divide the washed and dried dill into 8 g for the mixture and 4 g for finishing. Finely chop the larger portion and separate the smaller portion into small sprigs. Wash the lemon and cut it in half: squeeze and measure 20 ml juice from one half, removing any seeds, and cut the other half into 4 wedges for serving. Discard the squeezed-out remainder of the lemon and the seeds.
In a bowl, mix all the mayonnaise with the measured lemon juice, 0.5 g salt, 0.5 g white pepper and the 8 g chopped dill. Add all the shrimp you have patted dry and fold gently with a spatula to coat them in sauce without crushing the flesh. The mixture should sit on a spoon, with distinct shrimp and no pool of liquid at the bottom. Cover the bowl and refrigerate only while you pan-fry the bread.
AI-generated Prepare a skillet about 28 cm in diameter with a flat base at least 24 cm in diameter, and a wire rack for the bread. Do not cut out rounds and do not trim off the crusts: you will use all 4 whole slices. Heat the skillet over medium heat for about 1 minute, add 15 g butter and wait until it melts and foams lightly but does not brown. Lay 2 slices side by side and cook for about 2 minutes per side until both surfaces are evenly golden and crisp but the centers remain slightly soft; lower the heat if the butter starts to darken quickly.
Transfer the first 2 pieces of toast to the rack and leave them without covering or stacking them. Add the remaining 15 g butter to the same skillet and cook the last 2 slices in the same way, for about 2 minutes per side, until golden with a crisp surface. Place them on the rack beside the first ones and let steam escape for about 1–2 minutes while you take the shrimp out of the refrigerator and prepare the plates; the bread can remain slightly warm. Do not pour any fat left in the skillet over the finished toast.
AI-generated Place 1 piece of toast on each of 4 plates and divide all the shrimp mixture among them, making a small mound on each. Add 10 g of your chosen roe and 1 g of the reserved dill sprigs to each, using all 40 g roe and 4 g dill. Put 1 lemon wedge alongside each toast; it can be squeezed over the toast as you eat. Serve immediately after assembling, before moisture from the mixture softens the crisp bread.
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