Best 4 Toast Skagen From Smorgasbord Recipes

Toast Skagen is a classic Scandinavian dish that is often served as an appetizer or lunch dish. It is an open-faced sandwich that is typically made with buttered toast, a layer of mayonnaise and shrimp salad, and topped with roe, caviar, or smoked salmon. The shrimp salad is usually made with cooked shrimp, mayonnaise, lemon juice, dill, and sometimes other ingredients such as red onion, celery, or cucumber. Toast Skagen is a delicious and elegant dish that is perfect for any special occasion. This article provides two recipes for Toast Skagen: a traditional recipe and a modern recipe. The traditional recipe uses a mayonnaise-based shrimp salad, while the modern recipe uses a crème fraîche-based shrimp salad. Both recipes are easy to follow and can be made in under 30 minutes. So, whether you are looking for a classic or a modern take on this dish, this article has you covered.

Let's cook with our recipes!

TOAST SKAGEN FROM SMORGASBORD

Toast Skagen from Smorgasbord image

Classic Toast with Shrimp and Roe ||| Text excerpted from SMORGASBORD © 2017 by Johanna Kindvall ||| Despite the fact that it's named after a Danish fishing port, Toast Skagen is a classic Swedish appetizer. It was invented in the 1950s by Tore Wretman, founder of the Gastronomic Academy in Sweden, while he was on a sailing trip to Skagen, Denmark's northernmost town. When his sailboat suddenly lost wind, Wretman cheered up his crew by whisking together some mayonnaise, hand- peeled shrimp, and fresh dill, then piled it on butter- fried bread and topped it with golden whitefish caviar. This version has the addition of horseradish, which I think goes really well with shrimp. For this recipe, I suggest using extra- small precooked shrimp, but you can also substitute raw shrimp- just be sure to cook them in salted water for a few minutes until cooked through and let them cool completely before adding them to the rest of the ingredients.

Provided by Food.com

Categories Swedish

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb shrimp, extra-small, precooked, cooled and peeled
3 tablespoons finely chopped fresh dill
1 tablespoon fresh lemon juice
2 teaspoons horseradish relish (page 145)
3 tablespoons mayonnaise (page 146)
salt and fresh ground white pepper, for seasoning
1 tablespoon unsalted butter
4 small slice whole wheat bread or 4 small similar type bread
4 teaspoons whitefish eggs, roe or similar type of roe
1 sprig dill, for garnish

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

Toast Skagen - Swedish - Prawn Toast image

This recipe has been posted here for play in ZWT9 - Scandinavia. This recipe is from website: missmaud.com.au It sounds wonderful to me. Swedish food tends to be influenced by the seasons with the spicing and cooking; often reflecting the storage needs of the peasant communities of old, as in pickled herring, freshly salted or smoked meat, or dairy products that have been curdled, boiled or left to mature.

Provided by Baby Kato

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 slices white bread
320 g shrimp, peeled, cooked
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
150 g white fish roe (fish eggs)
50 g fresh dill
1 lemon
2 tablespoons butter

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.

CLASSIC SWEDISH TOAST SKAGEN

Classic Swedish Toast Skagen image

From About.com, this is a classic Swedish recipe. First introduced in 1958, Toast Skagen is now served at many restaurants across the country. It's a recipe that lends itself to experimentation - try adding minced onion or grated horseradish to taste (some recipes even add a dash of chili sauce), or substitute baked potatoes or avocados for the fried toast points.

Provided by CaliforniaJan

Categories Swedish

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 slices of good bread, preferably homemade
2 tablespoons butter
1 lb cooked shrimp, baby-sized peeled and chilled
3 tablespoons mayonnaise, chilled
3 tablespoons sour cream, chilled or 3 tablespoons cream, frache chilled
1 teaspoon fresh dill, finely chopped
6 ounces salmon roe or 6 ounces lump fish roe
lemon slices and additional dill (to garnish)

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

Toast Skagen image

This starter, named for a fishing port in northern Denmark, was created by Swedish restaurateur Tore Wretman in 1958. Its appeal remains fresh and modern. If there is an Ikea near you, swing by to pick up the precooked small Swedish shrimp available there; they are a real taste of Sweden.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 20m

Yield Makes 16 toasts

Number Of Ingredients 11

Ingredients

3 1/2 tablespoons mayonnaise (preferably Swedish)
3 1/2 tablespoons creme fraiche
3 tablespoons finely chopped fresh dill, plus dill sprigs, for garnish
1/2 tablespoons fresh lemon juice
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground white pepper
1 pound precooked peeled small shrimp (preferably Swedish) or rock shrimp, patted dry and cut into 1/2-inch pieces if large
2 tablespoons unsalted butter, divided
4 slices white Pullman bread, crusts removed, bread cut into 4 triangles
4 ounces golden whitefish caviar ( paramountcaviar.com), for garnish
16 lemon wedges, for serving

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.

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your toast Skagen.
Toast the bread perfectly. The bread should be golden brown and crispy, but not burnt.
Don't overmix the Skagen mixture. Overmixing will make the mixture tough and rubbery.
Serve the toast Skagen immediately. This dish is best enjoyed fresh.

Conclusion:

Toast Skagen is a delicious and easy-to-make appetizer that is perfect for any occasion. With its simple ingredients and elegant presentation, this dish is sure to impress your guests. So next time you're looking for a quick and tasty snack, give toast Skagen a try. You won't be disappointed.