Toast With Shrimp & Roe (Toast Skagen) |
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Prep Time: 6 Minutes Cook Time: 10 Minutes |
Ready In: 16 Minutes Servings: 20 |
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This is a very festive and popular starter. It's not cheap - both good shrimps, preferably from the waters around Smögen island and good roe are required. But if you are looking for that special starter for a special occasion, then this is very elegant, good-looking and delicious. This beautiful appetiser was developed by Dr Tore Wretman (1916-2003), who served a version of this dish in his Stockholm restaurant in 1958. Ingredients:
4 slices of good-quality white bread, crusts removed |
butter (for frying) |
300 g peeled cooked shrimp (fresh is best) or 300 g prawns (fresh is best) |
5 tablespoons mayonnaise |
1 tablespoon dijon mustard |
2 -3 tablespoons finely chopped fresh dill (and extra for garnishing) |
100 -150 g fish roe (bleak or whitefish) |
one lemon, quartered |
Directions:
1. 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.
2. Drain the shrimps, cut into smaller pieces (optional; I left them whole, as they look prettier).
3. Mix mayonnaise, mustard and dill, fold in the shrimps. Taste for seasoning - if necessary, add some salt and pepper.
4. Spoon the mixture on top of the bread slices.
5. Garnish with a large spoonful of caviar and some dill. Serve with a lemon quarter.
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