Toast Skagen Garnish: Recipe & Tips

Toast Skagen is a classic Swedish starter that combines a creamy shrimp and dill mixture with a crisp, buttery toast base. The garnish—typically a dollop of bright roe, a lemon wedge, and extra dill—adds both visual appeal and a burst of briny flavor that cuts through the richness. This recipe gives you a reliable, restaurant-quality version you can make at home, with clear steps and practical tips for perfect results every time.

Ingredients

8 slices of firm white bread (like sourdough or pain de mie), crusts removed if desired
4 tbsp (60 g) unsalted butter, softened
1 lb (450 g) cooked, peeled small shrimp (or large shrimp, chopped)
1/2 cup (120 ml) crème fraîche or full-fat sour cream
3 tbsp (45 ml) mayonnaise (preferably Hellmann’s or Duke’s)
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) fresh lemon juice, plus more for serving
1 shallot, finely minced (about 2 tbsp / 30 ml)
3 tbsp (12 g) fresh dill, chopped, plus extra sprigs for garnish
1/2 tsp (2.5 g) salt, or to taste
1/4 tsp (1 g) freshly ground black pepper
2 oz (60 g) lumpfish roe or other fish roe (such as tobiko or salmon roe), for garnish
1 lemon, cut into wedges, for serving

Instructions

Prepare the shrimp: If using large shrimp, chop them into small, bite-sized pieces. Pat the shrimp dry with paper towels to remove excess moisture. This helps the mixture stay creamy rather than watery.
Make the Skagen mixture: In a medium bowl, combine the crème fraîche, mayonnaise, Dijon mustard, lemon juice, minced shallot, chopped dill, salt, and pepper. Stir until smooth.
Fold in the shrimp: Gently fold the prepared shrimp into the dressing until well coated. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld.
Toast the bread: Heat a large skillet over medium heat. Spread the softened butter on both sides of each bread slice. Toast the bread in the skillet for 2–3 minutes per side, until golden brown and crisp. Alternatively, you can toast the bread in a toaster or under a broiler, then butter it.
Assemble the toasts: Place the toasted bread slices on a serving platter. Spoon a generous amount of the Skagen mixture onto each slice, spreading it to the edges.
Garnish: Top each toast with a small dollop of roe, a few extra dill sprigs, and a lemon wedge on the side. Serve immediately.

Tips

Use high-quality shrimp: The flavor of this dish depends heavily on the shrimp. Look for wild-caught, sustainably sourced shrimp if possible. If using frozen shrimp, thaw them overnight in the refrigerator and pat them thoroughly dry.
Don’t overmix: Fold the shrimp into the dressing gently to avoid breaking them into small pieces. You want some chunks of shrimp for a nice texture.
Adjust consistency: If the mixture seems too thick, add a teaspoon of lemon juice or a splash of cold water. If it’s too thin, refrigerate it longer or add a bit more mayonnaise.
Make it ahead (partially): You can prepare the Skagen mixture up to 24 hours in advance, but keep it refrigerated. Toast the bread just before serving to ensure it stays crisp.

Serving Suggestions

Toast Skagen is traditionally served as a starter or appetizer. It pairs beautifully with a glass of chilled white wine, such as Sauvignon Blanc or a dry Riesling. For a more substantial meal, serve it alongside a light green salad with a simple vinaigrette. It also works well as part of a smörgåsbord or a festive brunch spread.

Variations

Smoked salmon: Replace half of the shrimp with finely chopped smoked salmon for a deeper, smokier flavor.
Herb swap: If you don’t have dill, use fresh chives or a combination of chives and parsley. The flavor will be slightly different but still delicious.
Crispy bread alternative: Instead of white bread, use rye bread or a sturdy cracker for a more rustic presentation.
Add a kick: Stir in a teaspoon of horseradish or a pinch of cayenne pepper for a spicy twist.

Storage and Reheating

The Skagen mixture can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh. The toasted bread will become soggy if stored with the topping, so store them separately. To reheat the bread, place it in a toaster or under a broiler for a few minutes until crisp again. Do not microwave the Skagen mixture; serve it cold.

Frequently Asked Questions

Can I use frozen shrimp? Yes, frozen shrimp works well. Thaw them in the refrigerator overnight, then pat them dry with paper towels before using. Avoid using pre-cooked frozen shrimp that have been thawed and refrozen, as they can be mushy.

What is a good substitute for crème fraîche? If you can’t find crème fraîche, use full-fat sour cream or Greek yogurt. Sour cream is the closest substitute, while Greek yogurt will be slightly tangier and lower in fat.

Can I make this without roe? Absolutely. The roe adds a salty, briny pop, but you can omit it or replace it with finely chopped capers or a sprinkle of smoked paprika for color.

How do I keep the toast from getting soggy? The key is to toast the bread well and serve immediately. If you’re making a large batch, toast the bread in batches and top them just before serving. You can also spread a thin layer of butter on the toast, which helps create a barrier.

Is it safe to eat raw shrimp in this recipe? This recipe uses cooked shrimp, which is safe. If you choose to use raw shrimp, you must cook it first to an internal temperature of 145°F (63°C) as recommended by the USDA FSIS for fish. Never serve raw shrimp in this dish.

Can I freeze the Skagen mixture? Freezing is not recommended. The texture of the shrimp and the creamy dressing will break down when thawed, resulting in a watery, unpleasant consistency. It’s best to make it fresh.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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