Toast Skagen
Toast Skagen was created in 1958 by Swedish chef Tore Wretman, inspired by the fishing tradition of the Danish town of Skagen, located at Denmark's northern tip, where the Skagerrak current meets the Kattegat. Wretman wanted a simple but refined dish that would showcase the small, sweet Nordic shrimp popular along Sweden's west coast, serving them on a crisp base instead of an ordinary plate. The dish quickly became a classic of Swedish summer cuisine, often served at festive lunches and restaurants across the country. The key lies in the balance of textures: the bread needs to be fried crisp enough to support the creamy mixture without going soggy too fast, and the shrimp should be roughly chopped, not finely minced, so every bite still has whole pieces to notice. Fish roe — traditionally Kalix roe, a rare and expensive variety from the Gulf of Bothnia — adds a final layer of salinity that ties the whole combination together.
Hand-peeled shrimp, not pre-peeled frozen
Boiled Nordic shrimp are peeled fresh, for a firmer texture that frozen pre-peeled shrimp loses.
Creamy sauce with both mayonnaise and sour cream
The mixture is bound with a combination of mayonnaise and crème fraîche, not just one alone.
On bread fried in butter
The slice is fried in a buttery pan, not toasted, for a golden, crisp exterior.
Salmon roe or Kalix roe on top
A spoonful of glossy orange roe finishes each portion, adding salinity and pop.
Ingredients 4 servings
- 400g cooked Nordic shrimp, peeled
- 3 tbsp mayonnaise
- 2 tbsp crème fraîche
- 1 tbsp ketchup
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped, plus more for garnish
- 4 thick slices white bread
- 30g butter, for frying
- Salmon roe or Kalix roe, for garnish
- Lemon wedges, to serve
How to make it
- 1PREPARE THE SHRIMP: If not already peeled, peel the cooked shrimp and roughly chop them, keeping a few whole for garnish.
- 2MIX THE SAUCE: Combine the mayonnaise, crème fraîche, ketchup, lemon juice and chopped dill in a bowl, stirring until smooth.
- 3FOLD IN THE SHRIMP: Add the chopped shrimp to the sauce, mixing gently so they don't break apart, then taste and adjust with salt, pepper and lemon juice.
- 4CHILL: Cover and refrigerate the mixture at least 15 minutes, so the flavors come together.
- 5FRY THE BREAD: Melt the butter in a pan over medium heat, fry the bread slices on both sides until golden and crisp.
- 6ASSEMBLE: Pile a generous mound of the shrimp mixture onto each slice of fried bread.
- 7GARNISH: Finish with a spoonful of roe, fresh dill and a lemon wedge on the side, serving right away.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
