Toast Skagen Food

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

Ingredients

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.

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

Ingredients

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 - SWEDISH - PRAWN TOAST

Toast Skagen - Swedish - Prawn Toast image

This recipe has been posted here for play in ZWT9 - Scandinavia. This recipe is from website: missmaud.com.au It sounds wonderful to me. Swedish food tends to be influenced by the seasons with the spicing and cooking; often reflecting the storage needs of the peasant communities of old, as in pickled herring, freshly salted or smoked meat, or dairy products that have been curdled, boiled or left to mature.

Provided by Baby Kato

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 slices white bread
320 g shrimp, peeled, cooked
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
150 g white fish roe (fish eggs)
50 g fresh dill
1 lemon
2 tablespoons butter

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.

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.

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