Best 6 Toast Skagen Recipes

TOAST SKAGEN

Steps:

• Stir together mayonnaise, creme fraiche, chopped dill, lemon juice, salt, and pepper in a medium bowl until well combined. Stir in shrimp.
• Melt 1 tablespoon butter in a skillet over medium-high heat, and saute half the bread triangles until golden brown and crisp. Transfer to a plate, and saute remaining bread in remaining tablespoon butter.
• Spoon a generous amount of shrimp mixture onto toasts. Top each toast with caviar, and garnish with dill sprigs. Serve with lemon wedges. Shrimp mixture can be refrigerated 1 day.

CLASSIC SWEDISH TOAST SKAGEN

Steps:

• Cut the crusts from the bread. Spread butter of both sides and fry the toast in a skillet over medium heat (or better yet, over a backyard grill) until toasted, flipping once. Remove from the pan and cut each piece in half diagonally.
• Gently fold together the baby shrimp, mayonnaise, sour cream, and chopped dill; spoon the mixture on the toast points.
• Top each toast with a teaspoon of salmon roe. Garnish with lemon slices and additional dill and serve.

TOAST SKAGEN FROM SMORGASBORD

Steps:

• Cut the shrimp into smaller pieces.
• In a medium-size bowl, mix together the dill, lemon juice, relish, and mayonnaise. Add the shrimp and gently mix together. Season with salt and pepper.
• In a large skillet, melt the butter, then fry the bread slices until they are a nice color on both sides. You can also toast the slices in a toaster and butter each of them.
• Arrange each toast on individual small plates. Divide the shrimp salad equally and spread it evenly on each toast. Top with the roe and garnish with a few sprigs of dill. Serve immediately.
• Recipe courtesy of SMORGASBORD by Johanna Kindvall.
• Get the book here: https://www.amazon.com/Smorgasbord-Swedish-Breads-Savory-Treats/dp/0399579095/.

TOAST SKAGEN - SWEDISH - PRAWN TOAST

Steps:

• Cut off the crusts of the bread slices.
• Saute the bread in a little butter until they are golden brown on both sides, drain on paper towels.
• If the shrimps are large, cut into smaller pieces.
• Save 4 sprigs of dill for garnish. Finely chop the rest of the dill and mix with the shrimp, mayonnaise and mustard.
• Divide the mixture into 4, and place on top of the bread slices.
• Shape the whitefish roe on top of each toast and garnish eash with a sprig of dill and serve with a wedge of lemon.

TOAST WITH SHRIMP & ROE (TOAST SKAGEN)

Steps:

• Melt the butter on a frying pan and sauté the bread slices on both sides until golden. Place on a kitchen paper to drain excess fat.
• Drain the shrimps, cut into smaller pieces (optional; I left them whole, as they look prettier).
• Mix mayonnaise, mustard and dill, fold in the shrimps. Taste for seasoning - if necessary, add some salt and pepper.
• Spoon the mixture on top of the bread slices.
• Garnish with a large spoonful of caviar and some dill. Serve with a lemon quarter.

TOAST SKAGEN

Steps:

• 1. In a mixing bowl, add shrimp, mayonnaise, red onion, dill, and lemon juice. Fold everything together carefully. Add salt and pepper to taste. 2. In a sauté pan over medium heat, add butter, let it brown, and toast the bread slices in the butter, without burning. 3. Place the sautéed toasts on a tray lined with paper towels to drain off excess fat. 4. Place the toasts on four plates, spoon the shrimp mixture on the toasts and top with the bleak roe (if using).