When I visited my friend in Sweden, one of the dishes on my must-try list was Toast Skagen. And it did not disappoint. I loved it so much that the night her fiance planned to cook dinner for us, I asked him to include this classic on the menu! Contrary to intuition, with Skagen being a fishing port in northern Denmark, toast Skagen is a Swedish dish invented in 1956 by the Swedish chef Tore Wretman.
The recipe below was originally a no-recipe recipe, where my friend’s fiance obtained a list of ingredients from his brother (who used to mix together the ingredients for toast skagen at his supermarket job) and intuitively combined them following a 1:1 ratio of mayonnaise to creme fraiche; however when I recreated the dish at home, I measured out each of the ingredients from the list for you in the recipe below to give you guidelines on where to start. As with any recipe, feel free to alter it to your tastes.
- 100 g (about 1/4 pound) cooked small shrimp, peeled & deveined
- 2 tsp mayonnaise
- 2 tsp creme fraiche
- 1 tbsp fresh dill, finely chopped
- 1 tbsp red onions, finely diced
- Lemon juice, freshly squeezed, to taste
- Salt, to taste
- Pinch ground white pepper, to taste
- 2 slices bread, crust removed
- Unsalted butter, as needed to toast the bread
- Whitefish caviar, garnish
- Fresh dill, garnish
- Make the topping. In a large mixing bowl, mix together the shrimp, mayonnaise, creme fraiche, dill, red onions, lemon juice, and salt and pepper to taste.
- Toast the bread. Melt a pat of butter in a skillet over medium-high heat and toast the bread on both sides until crisp.
- Assemble the toast. Spoon the topping over the toasted bread and garnish with some whitefish caviar and a sprig of fresh dill.