Classic Swedish Toast Skagen Food

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

Ingredients

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/.

TOAST SKAGAN (A SWEDISH PRAWN TOAST APPETIZER)

Toast Skagan (A Swedish prawn toast appetizer) image

A wonderful little appetizer sure to be a crowd pleaser.

Provided by Darlene at International Cuisine

Categories Appetizer

Time 50m

Number Of Ingredients 13

Ingredients

1/2 cup shrimp (peeled and de-veined )
1/4 medium red onion (diced)
1/4 cup dill (chopped)
1/2 lemon (juice of )
3 Tbsps Mayonnaise
3 Tbsp Sour Cream
1 Tbsp Horseradish (grated)
Salt and pepper to taste
4 Slices Sourdough bread (cut into thirds or rounds)
1 Tbsp Butter
Dill (for garnish)
lemon slices (for garnish )
1 jar Caviar/ roe (as desired )

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.

Nutrition Facts : Calories 325 kcal, Carbohydrate 39 g, Protein 12 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 58 mg, Sodium 573 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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

Ingredients

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.