Toast Skagen is a classic Swedish open-faced sandwich topped with a creamy shrimp salad, traditionally served on buttered toast. The topping combines sweet shrimp with a tangy mayonnaise and sour cream base, fresh dill, and a pop of brightness from lemon and red onion. It is a beloved party dish and a perfect starter for festive occasions, offering a delightful balance of rich and fresh flavors.
Ingredients
- 1 lb (450 g) cooked, peeled small shrimp (salad shrimp or bay shrimp)
- 1/2 cup (120 ml) mayonnaise
- 1/2 cup (120 ml) sour cream
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1/4 cup (40 g) finely chopped red onion
- 2 tbsp (8 g) fresh dill, chopped, plus extra for garnish
- 4 slices of white bread or sourdough, thick-cut
- 2 tbsp (30 g) butter, softened
- Salt and freshly ground black pepper, to taste
- Optional: 4 lemon wedges, for serving
Instructions
- If using frozen shrimp, thaw them overnight in the refrigerator or place in a colander under cold running water for a few minutes. Pat the shrimp very dry with paper towels to remove excess moisture.
- In a medium bowl, combine the mayonnaise, sour cream, lemon juice, Dijon mustard, red onion, and fresh dill. Stir until smooth.
- Add the shrimp to the dressing and gently fold to coat. Season with salt and pepper to taste. Be careful not to break the shrimp.
- Cover the bowl and refrigerate the shrimp salad for at least 15 minutes to allow the flavors to meld.
- Just before serving, toast the bread slices until golden brown. While still warm, spread each slice with a thin layer of butter.
- Spoon a generous amount of the shrimp salad onto each slice of toast. Garnish with an extra sprig of dill and serve with a lemon wedge on the side.
Tips
- Substitutions: If you can’t find fresh dill, use 1 teaspoon of dried dill, but add it to the dressing first and let it sit for 10 minutes to rehydrate. For a lighter version, use Greek yogurt in place of sour cream.
- Storage: The shrimp salad can be made up to 24 hours in advance, but add the dill just before serving to keep it vibrant. Store in an airtight container in the refrigerator.
- Common Mistake: Do not overmix the salad once the shrimp is added; it can become mushy. Fold gently with a spatula.
- Bread Choice: Use a sturdy bread like sourdough or a dense white loaf. Thin, flimsy bread will become soggy under the topping.
Serving Suggestions
Toast Skagen is traditionally served as an appetizer or light lunch. For a classic Swedish presentation, serve it on a platter with lemon wedges and extra dill. It pairs beautifully with a crisp white wine like Sauvignon Blanc or a light lager. For a more substantial meal, serve with a simple green salad or a bowl of cold cucumber soup.
Variations
- Smoked Salmon Skagen: Replace half of the shrimp with finely chopped smoked salmon for a richer flavor.
- Avocado Toast Skagen: Add diced avocado to the salad for extra creaminess and a modern twist.
- Spicy Skagen: Add a pinch of cayenne pepper or a few drops of hot sauce to the dressing for a subtle kick.
- Herb Variation: Try replacing the dill with chopped chives or parsley for a different herbal note.
Storage and Reheating
Store any leftover shrimp salad in an airtight container in the refrigerator for up to 2 days. The salad is best served cold, so there is no need to reheat it. If the salad has been sitting out for more than 2 hours, discard it to ensure food safety. The toast is best enjoyed fresh; if you have leftover toast, keep it separate from the salad and toast it again before serving.
Frequently Asked Questions
Can I use frozen shrimp? Yes, frozen cooked shrimp works well. Thaw them thoroughly and pat them very dry to prevent a watery salad.
Is it safe to eat this salad if I’m pregnant? The shrimp in this recipe are cooked, so they are safe for most people. However, if you have concerns, consult your healthcare provider. The salad contains raw onion and lemon juice, which are safe.
Can I make this ahead of time? Yes, you can prepare the shrimp salad up to 24 hours ahead. Keep it refrigerated and add the fresh dill just before serving to maintain its color and flavor.
What if I don’t have sour cream? You can substitute with plain Greek yogurt or crème fraîche. Both will provide a similar tangy and creamy texture.
How do I keep the toast from getting soggy? Butter the toast generously and serve the salad on top just before eating. If you are serving a crowd, set out the salad and toast separately and let guests assemble their own.
Can I use a different type of bread? Absolutely. Rye bread, pumpernickel, or a crusty baguette are excellent alternatives. Just make sure the bread is sturdy enough to hold the topping.
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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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