Toast Skagen From Smorgasbord Recipes
TOAST SKAGEN FROM SMORGASBORD
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
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 SKAGEN
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
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
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
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.
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