Skagen toast is a Swedish-style appetizer of creamy shrimp salad spooned over crisp, butter-fried bread, usually finished with dill, lemon, and fish roe. It balances cool, tangy seafood with warm crunch, and comes together quickly; versions vary, but this one keeps the shrimp flavor front and center.
Ingredients
- 12 oz (340 g) cooked, peeled shrimp, thawed if frozen
- 4 slices sturdy white bread, about ½ inch (1.25 cm) thick
- 3 tbsp (42 g) unsalted butter, divided
- ⅓ cup (80 g) mayonnaise
- ⅓ cup (80 g) crème fraîche or sour cream
- 2 tbsp finely chopped fresh dill, plus extra sprigs to garnish
- 1 tbsp (15 ml) fresh lemon juice, plus lemon wedges to serve
- 1 tsp finely grated lemon zest
- 2 tbsp (20 g) finely chopped red onion or shallot
- ¼ tsp fine salt, plus more to taste
- ⅛ tsp freshly ground black pepper
- 2 tbsp (30 g) Swedish löjrom or other fish roe, optional
Instructions
- If using frozen shrimp, thaw it in the refrigerator according to the package directions, or place the sealed shrimp in cold water and change the water every 30 minutes until thawed. Drain well and pat dry. Cut larger shrimp into bite-size pieces, leaving a few whole for garnish if you like. If the shrimp is wet, the dressing can turn watery.
- In a medium bowl, stir together the mayonnaise, crème fraîche, chopped dill, lemon juice, zest, red onion, salt, and pepper. Add the shrimp and fold gently until evenly coated. Taste and adjust the salt, pepper, or lemon. Cover and refrigerate while you toast the bread, about 5 minutes; this brief rest lets the flavors mingle without making the shrimp salad watery.
- Melt 1½ tablespoons (21 g) butter in a large skillet over medium heat. Fry two bread slices for about 2 minutes per side, until golden and crisp. Add the remaining butter and repeat with the other slices. Adjust the heat if the bread browns before it crisps. The shrimp is already cooked, so no further cooking is needed; if preparing shrimp from raw, cook it separately until it reaches 145°F (63°C), the USDA FSIS safe minimum internal temperature for fish and shellfish, checked with a food thermometer.
- Arrange the toast on plates and spoon the shrimp mixture generously over each slice. Top with dill and, if using, a small spoonful of roe. Serve straight away with lemon wedges.
Tips
- Dry the shrimp thoroughly. Excess water thins the creamy dressing and can soak into the toast. After thawing, drain it in a colander, then blot with paper towels.
- Use cooked, ready-to-eat shrimp for speed. Small or medium shrimp are easy to portion; larger shrimp can be chopped. If buying shell-on shrimp, allow extra time to peel and remove the vein.
- Keep the bread crisp. Toast it just before serving and assemble at the last minute. Putting the shrimp salad on warm bread too early can soften the crust.
- Choose a roe substitute by flavor and budget. Swedish löjrom is delicate and briny but may be hard to find. Salmon roe or trout roe works well and has larger, more pronounced pearls; omit it if unavailable rather than adding extra salt.
Serving Suggestions
Serve one toast per person as a starter or two per person for a light lunch. A few lemon wedges and a simple green salad make a fresh accompaniment; boiled new potatoes or cucumber salad also suit the cool, creamy topping. For a buffet, cut the toast into smaller pieces and add the shrimp salad shortly before guests eat it.
Skagen toast is best served warm-and-crisp underneath with the topping chilled. Keep the shrimp mixture refrigerated until the bread is ready, and let each person add lemon at the table so the toast does not sit beneath extra juice.
Variations
Make it more traditional in style: Use crème fraîche and Swedish löjrom when available, and keep the dressing lightly seasoned so the shrimp and roe remain distinct. Swedish recipes differ in their balance of mayonnaise, crème fraîche, lemon, and herbs, so adjust the proportions to taste.
Use sour cream: Sour cream is a practical substitute for crème fraîche. It is tangier and often thinner, so begin with ¼ cup (60 g), then add more if needed. A little extra mayonnaise can help the mixture stay creamy.
Add a little heat: Stir a pinch of cayenne or a few drops of hot sauce into the dressing. Use a light hand so it does not overwhelm the dill and shrimp.
Change the base: Toasted sourdough or small slices of rye can replace white bread. Rye brings a deeper, slightly earthy flavor; choose a sturdy loaf and cut thinner slices if it is especially dense.
Storage and Reheating
For best texture, store the shrimp salad and toast separately. Refrigerate the shrimp mixture in a covered container within 2 hours of making it and use it within 1–2 days, or sooner if the shrimp package gives a shorter limit. Keep the refrigerator at 40°F (4°C) or below. Discard seafood left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Refrigerate leftover toast separately and use it within 1–2 days; it will lose some crispness. Re-crisp plain toast in a skillet over medium-low heat for a few minutes per side, or in a 350°F (175°C) oven for about 5 minutes. Do not heat the shrimp salad on the toast; serve it cold. Avoid freezing the assembled toast or dressed shrimp, since thawing can make the bread soggy and the dressing separate.
Frequently Asked Questions
Can I make the shrimp salad ahead?
Yes. Mix it up to 4 hours ahead, cover, and refrigerate. For the freshest texture, add the roe just before serving, toast the bread at the last minute, and avoid making the salad more than a day ahead.
Can I use frozen cooked shrimp?
Yes. Thaw it safely in the refrigerator or in a sealed bag under cold running water, then drain and pat it dry. Do not thaw seafood on the counter. Check the package for whether the shrimp is already peeled and deveined.
What is Skagen toast called in Sweden?
It is often called toast Skagen. The name refers to Skagen, a town at the northern tip of Denmark, though the appetizer is associated with Swedish cooking. Recipes vary in their exact dressing and garnish.
Is fish roe essential?
No. Roe adds salty pops and a festive finish, but the toast is still delicious without it. A small amount of salmon or trout roe is a suitable alternative; taste the dressing before adding more salt.
How do I keep the topping from sliding off?
Use a firm, thick slice of well-toasted bread, cut the shrimp into manageable pieces, and drain the shrimp thoroughly. Spoon on only as much dressing as needed to coat the shrimp rather than leaving extra liquid in the bowl.
Can I serve this as a canapé?
Yes. Cut sturdy bread into small rounds or squares, toast them, and top each with a modest spoonful of shrimp salad. Assemble close to serving time, and keep the topping chilled between batches.
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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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