Toast With Shrimp Roe Toast Skagen Recipes

TOAST SKAGEN

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.

TOAST SKAGEN FROM SMORGASBORD

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 WITH SHRIMP & ROE (TOAST SKAGEN)

Steps:

• Melt the butter on a frying pan and sauté the bread slices on both sides until golden. Place on a kitchen paper to drain excess fat.
• Drain the shrimps, cut into smaller pieces (optional; I left them whole, as they look prettier).
• Mix mayonnaise, mustard and dill, fold in the shrimps. Taste for seasoning - if necessary, add some salt and pepper.
• Spoon the mixture on top of the bread slices.
• Garnish with a large spoonful of caviar and some dill. Serve with a lemon quarter.

TOAST SKAGAN (A SWEDISH PRAWN TOAST APPETIZER)

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.