Buttery fried toast piled with cold-water shrimp in a dill-mayonnaise dressing, topped with roe and lemon.
Toast Skagen is a real, traditional Swedish dish, known as Swedish Shrimp Toast. Buttery fried toast piled with cold-water shrimp in a dill-mayonnaise dressing, topped with roe and lemon.\n\nToast Skagen was created in 1958 by chef Tore Wretman, named after the Danish fishing town of Skagen, and quickly became one of Sweden's most iconic starters served at both home tables and fine restaurants.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Swedish home cooking, not a generic stand-in for a search term.
Serves 4
Combine shrimp, mayonnaise, sour cream, dill, lemon juice and pepper in a bowl, mixing gently so the shrimp stay whole.
Refrigerate the mixture for 15 minutes to let the flavors settle.
Melt butter in a skillet and fry the bread slices over medium heat until golden and crisp on both sides, about 2 minutes per side.
Trim the crusts if desired for a neater presentation.
Pile the shrimp mixture generously onto each toast.
Top each toast with a spoonful of roe and a sprig of dill, and serve immediately with lemon wedges.
Use small, sweet cold-water shrimp rather than large tiger prawns — the texture and flavor are what define this dish.
Fry the toast in butter, not oil, for the right rich flavor that pairs with the cold shrimp topping.
Assemble just before serving — the toast loses its crispness quickly once topped.
Add a few capers into the shrimp mix for extra brininess.
Some versions use crème fraîche instead of sour cream for a tangier result.
Serve the shrimp mixture in a lettuce cup instead of on toast for a lighter, gluten-free starter.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Toast Skagen was created in 1958 by chef Tore Wretman, named after the Danish fishing town of Skagen, and quickly became one of Sweden's most iconic starters served at both home tables and fine restaurants.
Chopped larger cooked shrimp work as a substitute, though the delicate texture won't be quite the same.
Yes, prepare it up to 4 hours ahead and refrigerate, but fry the toast and assemble just before serving.
Vendace roe (löjrom) is the traditional choice in Sweden; trout roe or salmon roe are good, more widely available substitutes.
Per serving (180g / 6.3 oz) · 4 servings total
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