Shrimp And Dill Toast Toast Skagen Recipes

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.

TOAST SKAGEN

Toast Skagen image

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

Ingredients

3 1/2 tablespoons mayonnaise (preferably Swedish)
3 1/2 tablespoons creme fraiche
3 tablespoons finely chopped fresh dill, plus dill sprigs, for garnish
1/2 tablespoons fresh lemon juice
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground white pepper
1 pound precooked peeled small shrimp (preferably Swedish) or rock shrimp, patted dry and cut into 1/2-inch pieces if large
2 tablespoons unsalted butter, divided
4 slices white Pullman bread, crusts removed, bread cut into 4 triangles
4 ounces golden whitefish caviar ( paramountcaviar.com), for garnish
16 lemon wedges, for serving

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.

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