TOAST SKAGEN RECIPE | MARTHA STEWART
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 Finger Food Recipes
Total Time 20 minutes
Prep Time 20 minutes
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.
THE BEST TOAST SKAGEN (SWEDISH SHRIMP TOAST) RECIPE - DROP
If you’ve been looking for a festive appetizer that’s quick and easy to make, but will blow your dinner guests away, look no further. Tore Wretman, the legendary Swedish restaurateur, created the dish in 1956 while on a sailboat outside of Skagen, Denmark’s northernmost town. Wretman was participating in a regatta and his crew had decided to take a somewhat unique route, far away from the rest of pack. Suddenly, the wind dies completely and they come to a halt. The crew, which was in the lead up until now, sees boat after boat pass them on the horizon. The mood drops. To get everyones' spirits up while waiting for the wind to return, Wretman decides to cook for his crew with the few ingredients he can find in the galley. The rest is, as they say, history. In its essence, Toast Skagen is a basic shrimp salad on toast, but what takes it to a completely different level is its focus on fresh, perfectly balanced ingredients. First, the crustaceans: for Toast Skagen, you want to use the smaller variety of shrimp (Pandalus borealis), often referred to as pink shrimp, northern shrimp, or northern prawn. You can either buy them fresh (highly recommended!) or frozen. Stay away from flavorless jumbo shrimps. Peeling fresh shrimp can be a bit slow and cumbersome in the beginning, but you’ll be a master in no time and the superior flavor makes it all worthwhile. When peeled, chop the shrimp coarsely and mix with the fresh dill, mayo (use Duke’s or Hellman’s if you can), sour cream, and lemon. Add salt and pepper and horseradish to taste. Substitute the latter for brandy if you feel so inclined. Now, let shrimp mixture rest in the fridge while you take some white bread (I prefer sourdough, but anything will do) and fry it in the pan with a generous amount of butter until golden brown. Rye bread, which pairs beautifully with seafood, works great as well. If you want to make the toasts look somewhat fancier, use a pastry cutter or empty glass to make rounds. Otherwise, cut the bread into halves. For the assembly, carefully scoop the shrimp mixture onto your toasts before adding a small scoop of Caviar of Kalix and topping it all off with a sprig of dill and garnishing with a lemon wedge. Caviar of Kalix is a vendace roe from the northern Swedish town of Kalix, a delicacy often served at the Nobel Prize banquet, and not easy to find outside of the country. Either leave it out (it’s almost as good without!) or substitute for lumpfish roe or whitefish roe — or whatever mild-ish roe you can find. I hope you enjoy this Swedish classic and that your guests love it too! If you’re ever in Stockholm, make it a priority to dine at Riche, the restaurant Tore Wretman purchased in 1945 at the age of 29, or the adjoining Teatergrillen, where his culinary legacy is alive. In fact, Toast Skagen is still on the menu.
Provided by Peter from Drop
Categories lunch
Total Time 15 minutes
Prep Time 6 minutes
Cook Time 4 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Add shrimps, red onion, dill, mayonnaise, sour cream and lemon to a clean large mixing bowl
- Mix well
- Add grated horseradish and salt & pepper to the mixture to taste
- Chill in fridge and continue
- Add soft bread to a clean work surface
- Cut out into rounds
- Add butter to a clean frying pan
- Heat - medium-high heat
- Transfer bread to frying pan
- Fry each side until golden brown
- Transfer content of frying pan to serving plate
- Transfer mixture to work surface evenly
- Garnish with dill and lemon
- Garnish
- Serve
Nutrition Facts : Calories 386
More about "skagen.no recipes"
TOAST SKAGEN (SWEDISH SHRIMP TOAST) RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.2
- Transfer toast to plates and top with shrimp salad. Spoon 1 tsp. bleak fish or whitefish roe (if using) over each toast and top with reserved dill leaves. Serve with reserved lemon wedges for squeezing over.
SHRIMP SKAGEN RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 10 minutes
Category Fish and seafood
Cuisine Scandinavian
Calories 350 calories per serving
- Put the prawns and onion in a bowl and add the mayonnaise and soured cream. Season with a squeeze of lemon juice, some white pepper and salt. Leave for 5 minutes and then stir in the dill. Pile onto the toasts and decorate with roe and dill.
CLASSIC SWEDISH TOAST SKAGEN RECIPE - FOOD.COM
From food.com
Total Time 15 minutes
Calories 406.8 per serving
- Top each toast with a teaspoon of salmon roe. Garnish with lemon slices and additional dill and serve.
PRAWN SKAGEN RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Finger-food
Take a large mixing bowl and add the sour cream, mayonnaise, lemon zest and juice, and Tabasco. Mix until well combined. Add the dill, red onion, spring onion, and the prawns. Gently fold together.
Toast the sourdough and butter it heavily. Serve the skagen on top of the toast and season well.
Tip: When peeling a prawn, the quickest way to remove the shell is to take the head off first. Then remove the legs and peel away three-quarters of the body armour, starting from the head. Pinch the tail using your index and forefinger, squeeze and pull to release the meat from the tail.
TOAST SKAGEN RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 3.4
Total Time 20 minutes
Category Finger Food Recipes
- 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.
THE BEST TOAST SKAGEN (SWEDISH SHRIMP TOAST) RECIPE - DROP
From recipes.getdrop.com
Reviews 5
Total Time 15 minutes
Category lunch
Cuisine Scandinavian, European
Calories 386 per serving
- Serve
TOAST SKAGEN (SWEDISH SHRIMP TOAST) RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.2
- Transfer toast to plates and top with shrimp salad. Spoon 1 tsp. bleak fish or whitefish roe (if using) over each toast and top with reserved dill leaves. Serve with reserved lemon wedges for squeezing over.
SHRIMP SKAGEN RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 10 minutes
Category Fish and seafood
Cuisine Scandinavian
Calories 350 calories per serving
- Put the prawns and onion in a bowl and add the mayonnaise and soured cream. Season with a squeeze of lemon juice, some white pepper and salt. Leave for 5 minutes and then stir in the dill. Pile onto the toasts and decorate with roe and dill.
CLASSIC SWEDISH TOAST SKAGEN RECIPE - FOOD.COM
From food.com
Total Time 15 minutes
Calories 406.8 per serving
- Top each toast with a teaspoon of salmon roe. Garnish with lemon slices and additional dill and serve.
PRAWN SKAGEN RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Finger-food
Take a large mixing bowl and add the sour cream, mayonnaise, lemon zest and juice, and Tabasco. Mix until well combined. Add the dill, red onion, spring onion, and the prawns. Gently fold together.
Toast the sourdough and butter it heavily. Serve the skagen on top of the toast and season well.
Tip: When peeling a prawn, the quickest way to remove the shell is to take the head off first. Then remove the legs and peel away three-quarters of the body armour, starting from the head. Pinch the tail using your index and forefinger, squeeze and pull to release the meat from the tail.
TOAST SKAGEN RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 3.4
Total Time 20 minutes
Category Finger Food Recipes
- 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.
THE BEST TOAST SKAGEN (SWEDISH SHRIMP TOAST) RECIP…
From recipes.getdrop.com
Reviews 5
Total Time 15 minutes
Category lunch
Cuisine Scandinavian, European
Calories 386 per serving
- Serve
TOAST SKAGEN (SWEDISH SHRIMP TOAST) RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.2
- Transfer toast to plates and top with shrimp salad. Spoon 1 tsp. bleak fish or whitefish roe (if using) over each toast and top with reserved dill leaves. Serve with reserved lemon wedges for squeezing over.
SHRIMP SKAGEN RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 10 minutes
Category Fish and seafood
Cuisine Scandinavian
Calories 350 calories per serving
- Put the prawns and onion in a bowl and add the mayonnaise and soured cream. Season with a squeeze of lemon juice, some white pepper and salt. Leave for 5 minutes and then stir in the dill. Pile onto the toasts and decorate with roe and dill.
CLASSIC SWEDISH TOAST SKAGEN RECIPE - FOOD.COM
From food.com
Total Time 15 minutes
Calories 406.8 per serving
- Top each toast with a teaspoon of salmon roe. Garnish with lemon slices and additional dill and serve.
PRAWN SKAGEN RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Finger-food
Take a large mixing bowl and add the sour cream, mayonnaise, lemon zest and juice, and Tabasco. Mix until well combined. Add the dill, red onion, spring onion, and the prawns. Gently fold together.
Toast the sourdough and butter it heavily. Serve the skagen on top of the toast and season well.
Tip: When peeling a prawn, the quickest way to remove the shell is to take the head off first. Then remove the legs and peel away three-quarters of the body armour, starting from the head. Pinch the tail using your index and forefinger, squeeze and pull to release the meat from the tail.
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