Best Swedish Creamy Dill Prawn Toasts With Caviar Skagenrora Recipes

TOAST SKAGEN - SWEDISH - PRAWN TOAST

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.

SWEDISH CREAMY DILL PRAWN TOASTS WITH CAVIAR - SKAGENRORA

Steps:

• Carefully remove the shells and heads from the prawns. Put the sour cream, mayonnaise, chopped dill, chives and lemon juice in a large bowl. Season with salt and pepper, then stir in the prawns. Add more lemon juice if needed.
• Melt the butter in a large frying pan. Working in batches, add the rye bread and fry until golden brown on both sides.
• Serve the prawn mixture piled on top of the fried bread and garnish each portion with a dab of caviar or lumpfish roe and a frond of dill.

SWEDISH SUGAR TOAST

Steps:

• To Make Spice Mix (enough for 18 toasts):.
• In a small bowl, combine sugar, cinnamon, cardamom and cloves.
• To Make Toasts:.
• Spread butter on one side of bread; sprinkle sugar mixture on buttered side.
• Cut in half diagonally.
• Place on ungreased baking sheets.
• Bake at 350° for abut 10 minutes (watch closely after 5 minutes - I don't bake quite as long out of preference.

SESAME PRAWN TOAST

Steps:

• To make the paste, put in your food processor: the prawns, salt, egg, ginger, soy, onions and sesame oil, process into a paste.
• Cut the bread into rectangles, approx 3 per slice.
• Spread the prawn paste on the bread, with a slight mound in the center.
• Put the sesame seeds in a small bowl and press the paste side into the seeds.
• Heat the oil to a medium heat and deep-fry the toasts paste side down for 2 to 3 minutes then turn them over and fry until they are golden brown.
• Remove from the oil, drain on paper kitchen towel.
• Repeat process until they are all done.
• NOTE: Use bread that is not fresh, if it is, dry it out in your oven, it will absorb less oil You can also make the paste by hand chopping everything very finely.

JAMIE OLIVER'S SWEDISH SKAGEN

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.

SWEDISH ALMOND TOASTS

Steps:

• Heat oven to 350F and lightly butter and flour a large baking sheet.
• Stir the eggs, instant coffee, and vanilla in a small bowl until well blended, set aside.
• Mix the flour, baking powder and salt in a medium bowl, set aside.
• Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
• Beat in the egg mixture.
• Gradually add the flour mixture, beating well after each addition.
• Stir in the almonds.
• Divide the dough into 2 equal portions.
• On a lightly floured surface, shape the dough into 2 logs, each 8 inches long, 2 inches wide and 1 inch thick.
• Place the 2 logs 2 inches apart on the prepared baking sheet.
• Bake for 30-40 minutes until lightly browned.
• Set the baking sheet on a wire rack to cool for 10 minutes.
• Remove the logs from the baking sheet and place on a cutting board.
• Using a serrated knife, cut each log diagonally into 3/4 inch thick slices.
• Place the slices upright and 1/2 inch apart on the baking sheet.
• Bake for 20 minutes or until slightly dry.
• Remove the toasts from the baking sheet.
• Cool completely on the wire rack.
• Store in a tightly covered container.

SANTA'S HAT

Steps:

• Mix together powdered sugar and water until smooth.
• Fold a paper towel into a 4-inch square and lay it on a saucer.
• Spread the powdered sugar mixture on top of the towel on the saucer.
• Spread coconut in a shallow layer on another saucer.
• Dip the rim of a Martini glass in the sugar mixture on the towel until the rim is coated.
• Then, dip the sugared rim into the coconut. Use a spoon to pack the coconut on to the sugar coating so it stays on the rim.
• Add the cranberry juice, Malibu rum and grenadine into a cocktail shaker with ice.
• Shake and strain into a prepared Martini glass and serve.
• Garnish with a candy cane. Break off the top hook of the candy cane if desired.