Classic Swedish Toast Skagen Recipes

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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

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

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.

SHRIMP AND DILL TOAST (TOAST SKAGEN)



Shrimp and Dill Toast (Toast Skagen) image

This elegant shrimp salad on buttery toast is a Swedish classic, perfect for springtime entertaining or a light lunch. Aquavit chef Emma Bengtsson uses tiny pre-cooked shrimp from Sweden (available at IKEA or online): their delicate briny flavor is important to the dish, and an ingredient worth seeking out.

Provided by Emma Bengtsson

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

8 ounces small pre-boiled Swedish shrimp, or rock shrimp, available at IKEA or online
3 tablespoons mayonnaise
1 lemon, divided
Kosher salt
Small bunch dill, divided
1/4 Pullman loaf, or 3 thick slices of any high-quality white bread
2 tablespoons unsalted butter, plus more as needed
6 leaves green lettuce

Steps:

  • Shrimp: In a bowl, add shrimp, mayonnaise, juice from half a lemon, and salt to taste. Pull the dill fronds from the stems and roughly chop to get 2 tablespoons, loosely packed (reserve the rest for garnish). Add to the shrimp mixture and stir to combine. Set aside.
  • Toast: Slice the bread into ¾-inch slices. Heat a large skillet over medium heat and add 1 tablespoon butter. When melted, add enough bread slices to fill the pan (about 3). Reduce heat to low and cook 30 seconds. Divide and spread 1 tablespoon butter evenly over the top sides; then flip and cook bread another 30 seconds, adding more butter to the pan as needed. When toast is golden on both sides, transfer to several layers of paper towels to cool, 30 seconds. Cut crust off of toast and slice each piece horizontally into 2 triangles.
  • Assembly: Place toast on a platter. Arrange a lettuce leaf on top of each triangle, making sure the leaf is about the same size as the toast, then add the shrimp. From reserved lemon half, cut three thin slices (wheels), and cut each wheel in half. Make a cut in the middle up to the peel, then twist and place over the shrimp. Garnish with small dill sprigs before serving.

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

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/.

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