Toast Skagen is one of Sweden's most beloved and elegant dishes — a creamy mixture of Nordic shrimp (räkor), dill, crème fraîche, lemon and mayonnaise piled generously onto a slice of white bread that has been fried golden in butter. It was created by restaurateur Tore Wretman in the 1950s and named after the Danish fishing town of Skagen, famous for its seafood. It is a staple of Swedish Christmas tables and summer parties.
Serves 4
Pat prawns dry. Mix crème fraîche, mayonnaise, dill, lemon juice and white pepper. Fold in prawns gently. Taste and season with salt.
Melt butter in a frying pan over medium-high heat. Fry bread slices until deep golden on both sides.
Spoon prawn mixture generously onto each piece of fried bread, mounding it high.
Top with a small spoonful of bleak roe (löjrom) if using. Add a lemon slice.
Serve as soon as assembled so the bread remains crisp.
Dry the prawns very thoroughly — excess moisture makes the mix watery.
The bread should be fried in butter, not toasted — the golden buttery crust is part of the dish.
Löjrom (bleak roe) elevates the dish enormously — worth finding for special occasions.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add a thin slice of smoked salmon under the prawn mixture.
Use sourdough instead of white bread for more flavour.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Prawn mix keeps refrigerated for 1 day without lemon (add lemon just before serving). Fry bread fresh.
Toast Skagen was created by Swedish restaurateur Tore Wretman at Operakällaren restaurant in Stockholm in the 1950s. It became an iconic dish of Swedish smörgåsbord culture and remains a staple of Swedish celebrations.
Small, sweet, cold-water shrimp (räkor in Swedish) that are typical of Scandinavian cooking. Regular cooked prawns are a fine substitute.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
