Toast Skagen Recipe
Photo updated in October 2010
Toast Skagen is a very festive and popular Swedish starter. It's not cheap - both good shrimps (preferably from the waters around the Smögen island) and whitefish roe (ideally from European whitefish/Vendance (Coregonus albula) or Powan (Coregonus lavaretus)) are pricy. But if you are looking for that special starter for a special occasion, then this is very elegant, good-looking and delicious*.
This beautiful appetiser was developed by one of the best-known Swedish culinary heroes, Dr Tore Wretman (1916-2003), who served a version of this dish in his Stockholm restaurant already in 1958. Skagen, by the way, is a name of a beautiful fishing port on the Northern coast of Denmark, which has been popular with Swedish and Danish artists for centuries. Who knows, perhaps Wretman was inspired by one of his trips to the area :)
* Yes, I've slowly began to like shrimps.
Toast Skagen
(Toast Skagen krevetivõileib)
Serves 4
4 slices of good-quality white bread, crusts removed
butter for frying
300 g peeled cooked shrimps/prawns (fresh is best, but in brine will do)
5 Tbsp mayonnaise
1 Tbsp Dijon mustard
2-3 Tbsp finely chopped fresh dill + extra for garnishing
100-150 g bleak/whitewish roe
one lemon, quartered
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.
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