Toast Skagen Swedish Prawn Toast Recipes

TOAST SKAGEN

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.

TOAST SKAGEN - SWEDISH - PRAWN TOAST

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.

TOAST SKAGAN (A SWEDISH PRAWN TOAST APPETIZER)

Steps:

• In a bowl gently mix together the shrimp, red onion, dill, mayonnaise, sour cream and lemon juice until well combined.
• Add in the horseradish and salt and pepper to taste
• Cover and place in refrigerator so flavors can meld together at least 30 minutes.
• Cut the bread into the desired form, small toasts or rounds.
• In a frying pan, melt the butter over medium heat and transfer the bread pieces to the pan.
• Fry each side until golden brown.
• Top each piece of toast with a generous helping of the shrimp mixture and a big dollop of caviar. Garnish with a piece of dill and lemon.

CLASSIC SWEDISH TOAST SKAGEN

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.

SHRIMP AND DILL TOAST (TOAST SKAGEN)

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.