Wine for Toast Skagen: Pairings and Serving Tips

Toast Skagen is a Swedish appetizer of creamy shrimp salad piled onto crisp, butter-fried bread, often finished with dill, lemon, and roe. The best wine has fresh acidity to balance the mayonnaise and enough delicacy to let the sweet shrimp shine; crisp sparkling wine, dry Riesling, and mineral-driven whites are all good choices.

Ingredients

8 oz peeled, cooked shrimp, well drained (225 g)
4 slices firm white bread, about ½ inch thick (120 g)
2 tbsp mayonnaise (30 ml)
2 tbsp sour cream or crème fraîche (30 ml)
1 tbsp finely chopped fresh dill, plus a little for serving (4 g)
1 tsp finely grated lemon zest (about 2 g)
2 tsp fresh lemon juice (10 ml), plus more to taste
⅛ tsp fine salt (about 0.7 g), plus more to taste
⅛ tsp freshly ground black pepper (about 0.3 g)
2 tbsp unsalted butter, divided (28 g)
4 tsp salmon roe or lumpfish roe, optional (20 g)
1 lemon, cut into wedges, for serving (about 100 g)
1 bottle chilled, dry sparkling wine such as Brut Crémant or Champagne, or a dry Riesling (750 ml; about 5 glasses)

Instructions

Prepare the shrimp. If the shrimp are large, cut them into bite-size pieces; leave small shrimp whole for a more textured topping. Pat them thoroughly dry with paper towels. Excess moisture can make the mixture loose, so take time to drain them well.
Mix the filling. In a bowl, stir together the mayonnaise, sour cream, dill, lemon zest, lemon juice, salt, and pepper. Fold in the shrimp gently. Taste and adjust with a little more lemon juice, salt, or pepper. Cover and refrigerate while you toast the bread, about 10 minutes. Keep the mixture chilled; because the shrimp are already cooked, there is no further cooking step.
Toast the bread. Heat a large skillet over medium heat. Melt 1 tablespoon (14 g) of butter, add two slices of bread, and fry until golden and crisp, about 2 minutes per side. Transfer to a plate and repeat with the remaining butter and bread. Adjust the heat if the bread browns before becoming crisp. You can toast the slices in batches so the pan stays uncrowded.
Assemble just before serving. Divide the shrimp mixture evenly among the warm toast. Add about 1 teaspoon (5 g) of roe to each serving if using, then finish with a little dill and a lemon wedge. Serve immediately, while the toast is crisp and the topping is cold.
Pour the wine. Chill sparkling wine and still whites before serving. Pour moderate glasses alongside the toast rather than mixing wine into the shrimp dressing. For a small gathering, open the bottle shortly before serving so sparkling wine stays lively.

Tips

Pick a wine with freshness. Brut sparkling wine is a dependable match: its bubbles and acidity cut through the creamy dressing. A dry Riesling or unoaked Sauvignon Blanc also works. Avoid very sweet wines and heavily oaked, high-alcohol whites, which can overwhelm the shrimp.
Choose dry shrimp. Thawed frozen cooked shrimp are convenient, but drain them in a sieve and blot them dry. If they are watery, the dressing can turn thin. Do not use shrimp that smell sour or ammonia-like.
Keep the toast crisp. Assemble the topping immediately before eating. If the bread is toasted too far ahead, cool it on a rack rather than stacking it, which traps steam and softens the crust.
Adjust the richness carefully. Crème fraîche gives a softer tang; sour cream is a practical substitute. If you only have Greek yogurt, use it in place of the sour cream, not all the mayonnaise, because a fully yogurt-based dressing tastes sharper and less traditional.

Serving Suggestions

Serve Toast Skagen as a Swedish-style starter, a light lunch, or a canapé for a drinks gathering. For a more substantial lunch, pair two pieces per person with a simple green salad dressed with lemon and a little oil. Keep accompaniments restrained: cucumber ribbons, radishes, or extra lemon are refreshing without competing with the delicate shrimp.

For wine, begin with Brut sparkling wine, Champagne, or dry Crémant; the lively acidity works especially well with roe and the creamy topping. A dry Riesling brings citrus and a clean finish, while a light, unoaked Sauvignon Blanc is a good still-wine alternative. If serving more than one wine, pour the sparkling wine first and the still white next. The recipe’s one bottle is a pairing suggestion for about four to five modest glasses, not an ingredient that goes into the food.

Variations

Make it without roe: Leave off the roe and add a little extra dill and lemon zest. The result is still flavorful, though it loses the salty pop and color that roe provides.
Use brown bread: Replace white bread with toasted rye or a mild whole-grain loaf. Choose a not-too-dense slice so it supports the filling without overpowering the shrimp.
Try a lighter dressing: Replace half the mayonnaise with crème fraîche or sour cream. The topping will taste tangier and less rich; add lemon gradually and taste before adding more.
Serve as small bites: Cut bread into smaller pieces before frying and top each with a teaspoon of shrimp mixture. Assemble close to serving time to prevent the little bases from softening.

Storage and Reheating

For food safety, refrigerate the shrimp mixture within 2 hours of preparing it, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Store it covered in a clean, airtight container at 40°F (4°C) or colder and use within 1–2 days for best quality. Although cooked seafood leftovers can generally keep 3–4 days refrigerated, this mayonnaise-based topping is best used sooner, and you should discard it if it has been left out beyond the safe limit.

Keep toasted bread separate in an airtight container at room temperature for up to 1 day; it may lose some crispness. Re-crisp it in a dry skillet for a minute or two per side, then cool briefly before topping. Do not reheat the shrimp mixture or assembled toast: warm mayonnaise-based shrimp salad can separate, and reheating is unnecessary. If you need to reheat a leftover cooked seafood dish, heat it to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers, but this particular topping is better served cold and freshly assembled.

Frequently Asked Questions

What wine goes best with Toast Skagen?
Dry sparkling wine is an easy first choice, especially Brut Champagne, Crémant, or another crisp Brut. The bubbles and acidity balance the creamy dressing and complement the shrimp. Dry Riesling is a strong still-wine option.

Can I serve red wine with Toast Skagen?
You can, but most reds are a less natural match: tannins and strong oak can make delicate shrimp taste metallic or muted. If red is the only option, choose a light-bodied, low-tannin wine and serve it slightly cool, though a crisp white or sparkling wine is preferable.

Can I make Toast Skagen ahead?
You can mix the shrimp topping up to a day ahead, cover it, and refrigerate it. Toast the bread and assemble just before serving. Give the chilled mixture a gentle stir and taste it again, since cold can dull its seasoning.

Can I use frozen cooked shrimp?
Yes. Thaw them in the refrigerator, drain well, and pat dry before mixing. Avoid thawing seafood at room temperature. If using raw shrimp instead, cook them fully until opaque and firm; the USDA FSIS safe minimum for fish and seafood is 145°F (63°C), checked with a food thermometer where practical, then cool promptly before making the topping.

What can I use instead of roe?
Roe is optional. Omit it, or add extra dill, lemon zest, or finely chopped chives. Capers can provide a salty accent, but use only a few so their briny flavor does not take over.

How much wine should I pour?
A 750 ml bottle usually provides about five 5-ounce (150 ml) pours. For a starter course, one modest glass per person is often enough; allow extra if wine will be served through the rest of the meal.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).