Best Shrimp And Dill Toast Toast Skagen Recipes

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/.

JAMIE OLIVER'S SWEDISH SKAGEN

Jamie Oliver's Swedish Skagen image

A Swedish speciality of shrimp on toast. From Jamie Oliver who says: "To all intents and purposes, this dish is the Swedish equivalent of our prawn cocktail. As much as I love that when it's done properly, the flavour combo of ketchup and mayo isn't the biggest turn-on in the world. This, on the other hand, uses generous amounts of lemon and dill in the mayonnaise and the result is clean, zingy and zippy in flavour - I'd expect nothing less from the Swedes. It involves hardly any work, but if you pile a spoonful of these dressed prawns on a toasted piece of brioche or sourdough bread you'll have a really confident little light lunch or starter."

Provided by English_Rose

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb cooked peeled shrimp
1/2 red onion, peeled and very finely chopped
1 tablespoon fresh dill, very finely chopped
3 tablespoons extra virgin olive oil
1/2 lemon, zest and juice
4 tablespoons sour cream
sea salt
fresh ground black pepper
1 loaf soft white bread (or brioche)
1 ounce butter, diced
fish roe, to serve (optional)

Steps:

Put the shrimp into a bowl with the finely chopped onion, most of the dill, the extra virgin olive oil, lemon zest and juice and soured cream. Season with a couple of good pinches of salt and pepper and gently mix together. Have a taste and check that you've got the right balance of acidity and salt, then put to one side.
Put a large frying pan on a high heat. Cut four thick slices of brioche or bread and put them into the hot pan, dropping the cubes of butter in and around the bread so it can soak inches Turn the heat down to medium and continue to cook until the slices are toasted on both sides. Put a slice on each plate and spoon over your shrimp.
If you've got some good fish roe, add a little spoonful of that on top, then sprinkle over the rest of your dill and serve right away.

Nutrition Facts : Calories 619.2, Fat 23.8, SaturatedFat 7.8, Cholesterol 241.4, Sodium 1153.2, Carbohydrate 66.6, Fiber 3.8, Sugar 6, Protein 34

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.

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.