📝 About This Recipe
Created by legendary Swedish restaurateur Tore Wretman in 1956, Toast Skagen is the undisputed crown jewel of Swedish appetizers and brunch fare. This sophisticated dish features succulent cold-water shrimp tossed in a velvety lemon-and-dill mayonnaise, perched atop a golden, butter-fried slice of brioche. Finished with a luxurious dollop of vendace roe, it offers a perfect balance of creamy textures, bright citrus notes, and the briny essence of the North Sea.
🥗 Ingredients
The Shrimp Base
- 1 lb Cold-water shrimp (cooked, peeled, and thoroughly patted dry)
- 4 tablespoons Fresh dill (finely chopped, plus extra sprigs for garnish)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Horseradish (freshly grated for a subtle kick)
The Creamy Dressing
- 1/2 cup Mayonnaise (high-quality, preferably homemade or Kewpie style)
- 2 tablespoons Crème Fraîche (adds a necessary tang and lightness)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Sea salt (adjust to taste)
- 1/4 teaspoon White pepper (finely ground)
The Toast and Garnish
- 4 thick slices Brioche or White Bread (crusts removed for elegance)
- 3 tablespoons Unsalted butter (for frying the bread)
- 4 tablespoons Bleak Roe or Kalix Löjrom (can substitute with high-quality trout roe)
- 2 tablespoons Red onion (very finely minced)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
Begin by preparing the shrimp. If using frozen, ensure they are fully thawed. Peel them carefully and pat them extremely dry with paper towels; any excess moisture will make the sauce runny.
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2
Roughly chop the shrimp into large bite-sized pieces. You want to maintain a chunky texture, so do not over-chop.
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3
In a medium mixing bowl, whisk together the mayonnaise, crème fraîche, and Dijon mustard until smooth.
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4
Fold in the finely chopped dill, freshly grated horseradish, and lemon juice into the mayonnaise mixture.
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5
Gently fold the dry shrimp into the dressing until every piece is evenly coated. Season with salt and white pepper.
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6
Cover the shrimp mixture and let it chill in the refrigerator for at least 15 minutes. This allows the flavors to meld and the consistency to firm up.
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7
Prepare the bread by cutting off the crusts to create perfect squares or circles using a pastry cutter.
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8
In a large skillet over medium heat, melt the butter until it begins to foam and turn slightly golden.
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9
Place the bread slices in the skillet and fry for 2-3 minutes per side until they are deep golden brown and crisp on the outside, yet soft in the middle.
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10
Remove the toast from the pan and place on paper towels briefly to drain any excess butter.
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11
To assemble, place one warm toast slice on each plate. Top with a generous mound of the chilled shrimp mixture.
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12
Using two small spoons, create a neat 'quenelle' or dollop of roe and place it on top of the shrimp.
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13
Garnish with a sprinkle of finely minced red onion, a fresh sprig of dill, and a lemon wedge on the side.
💡 Chef's Tips
Always use cold-water shrimp (Pandalus borealis) if possible, as they are sweeter and firmer than warm-water varieties. Drying the shrimp is the most critical step; use multiple paper towels to ensure they are bone-dry before mixing. Don't skimp on the butter when frying the bread—the toast should be 'fried' rather than just toasted for that authentic richness. If you can't find Bleak Roe (Löjrom), a high-quality Salmon or Trout roe works beautifully as a substitute. Prepare the shrimp mixture a few hours in advance, but only fry the bread right before serving to maintain the temperature contrast.
🍽️ Serving Suggestions
Serve with a glass of crisp, dry Riesling or a classic Champagne to cut through the richness. Pair with a small side salad of bitter greens like arugula to balance the creamy dressing. A chilled glass of Swedish Aquavit is the traditional choice for a truly authentic experience. For a brunch spread, serve alongside soft-boiled eggs and smoked salmon. Offer extra lemon wedges and a pepper grinder at the table for guests to customize their seasoning.