Toast Skagen Coop Style: Swedish Shrimp Toast

Toast Skagen is a Swedish-style appetizer of creamy shrimp salad piled onto crisp, butter-toasted bread, usually finished with dill, lemon, and fish roe. This Coop-inspired version keeps the familiar combination simple and bright; it works well as a starter, a light lunch, or a festive snack.

Ingredients

12 oz (340 g) cooked, peeled shrimp, thawed if frozen
¼ cup (60 ml) crème fraîche
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) finely chopped fresh dill, plus extra to garnish
1 tbsp (15 ml) finely chopped chives
1 tsp (5 ml) finely grated lemon zest
2 tsp (10 ml) fresh lemon juice, plus lemon wedges to serve
¼ tsp fine salt, or to taste
⅛ tsp freshly ground black pepper
4 slices white sourdough or country-style bread, about ¾ inch (2 cm) thick
2 tbsp (28 g) unsalted butter, softened
2 tbsp (30 g) salmon roe or vendace roe, optional

Instructions

If using frozen shrimp, thaw it in the refrigerator according to the package directions. Drain very well and pat dry with paper towels. If the shrimp are large, chop them into bite-size pieces; leave small shrimp whole. Keeping the shrimp dry helps the dressing stay creamy rather than watery.
In a medium bowl, stir together the crème fraîche, mayonnaise, dill, chives, lemon zest, lemon juice, salt, and pepper. Fold in the shrimp gently until evenly coated. Taste and adjust the lemon, salt, or pepper. Cover and refrigerate while you toast the bread; this brief chill lets the flavors come together.
Spread the softened butter over both sides of each bread slice. Heat a large skillet over medium heat. Toast the bread in batches for about 2–3 minutes per side, turning once, until golden and crisp outside but still slightly tender in the middle. Add a little more butter to the pan if it becomes dry. Transfer the toast to a plate.
Divide the chilled shrimp mixture among the toast slices. Add a small spoonful of roe, if using, and finish with extra dill and lemon wedges. Serve promptly while the bread is crisp and the topping is cool. The shrimp are already cooked, so this recipe does not require a further cooking-temperature step; keep them refrigerated until assembling.

Tips

Dry the shrimp thoroughly. Excess thawing liquid can thin the dressing and soften the toast. Drain in a sieve, then blot carefully; avoid squeezing the shrimp, which can make them mushy.
Use a light hand with salt. Shrimp and roe can be salty, so season the dressing after mixing and taste before adding more. Lemon should brighten the filling without making it sharply sour.
Substitute thoughtfully. If crème fraîche is unavailable, use full-fat sour cream; it is tangier, so start with less lemon juice. Greek yogurt is another option but makes a lighter, less rich topping. For a dairy-free version, use an unsweetened thick plant-based alternative and dairy-free butter.
Assemble at the last minute. The topping can be prepared ahead, but putting it on the toast too early makes the bread lose its crunch. Toast slices in batches and keep them uncovered so steam does not soften them.

Serving Suggestions

Serve Toast Skagen as an appetizer on individual plates with lemon wedges, a few dill fronds, and a small leafy salad. For a Swedish-inspired smorgasbord, pair it with boiled new potatoes, crisp cucumber, rye crackers, or pickled vegetables. It can also make a light lunch alongside a green salad, though two slices per person may be more suitable for a main meal.

If you are serving several guests, put the shrimp salad in a chilled bowl and offer toasted bread separately. This keeps each slice crisp and lets people assemble their own portions. Provide small forks or napkins because the topping is generous and can spill from the toast.

Variations

Make it closer to a classic presentation: Use small pieces of toasted white bread or butter-fried toast and top with vendace roe, which is traditional in many versions. Salmon roe is easier to find and gives larger, more pronounced pops of saltiness. Roe is optional; the shrimp mixture is flavorful without it.

Try open-faced rye: Replace the sourdough with thin slices of rye or Swedish-style crispbread. Rye adds a deeper, slightly earthy flavor; crispbread gives a crunchier base and is best topped just before eating.

Add a little heat: Mix a pinch of cayenne or a few drops of mild hot sauce into the dressing. Keep the amount modest so it does not overwhelm the fresh dill and shrimp.

Use extra herbs: A little finely chopped parsley can supplement the dill, but it changes the classic fresh, anise-like character. Avoid adding watery ingredients such as cucumber directly to the salad unless you seed and drain them first.

Storage and Reheating

For food safety, refrigerate the shrimp mixture within 2 hours of preparing it, and sooner if the room is warm. Store it in a covered container at 40°F (4°C) or below and use within 1–2 days for best quality. Cooked seafood is generally kept for 3–4 days refrigerated, but this mixed salad is best eaten sooner because the herbs and dressing lose freshness. Do not leave the topping at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Keep leftover toast separate in an airtight container at room temperature for up to a day; it will not stay as crisp. Re-crisp it briefly in a dry skillet or toaster, then add cold shrimp salad. Do not microwave the assembled toast: it will soften the bread and warm the mayonnaise-based topping unevenly. Discard shrimp salad that has been left out beyond the safe time limit, and do not freeze it because the creamy dressing and shrimp texture can deteriorate.

Frequently Asked Questions

What does “Toast Skagen Coop” mean?
Toast Skagen refers to the Swedish-style shrimp toast. “Coop” may refer to a Coop grocery or recipe search, so this version uses commonly available supermarket ingredients rather than relying on a particular store product.

Can I make the shrimp topping ahead?
Yes. Mix it up to 4 hours ahead, cover, and refrigerate. For the freshest flavor and texture, add the lemon juice shortly before serving if preparing much earlier, then stir and taste again before assembling.

Can I use frozen shrimp?
Yes. Choose cooked, peeled shrimp and thaw it safely in the refrigerator, not on the counter. Drain and pat it dry thoroughly. If you have raw shrimp instead, cook it first until opaque and firm; for seafood safety, check that it reaches 145°F (63°C) with a food thermometer, then cool promptly before mixing.

What can I use instead of roe?
Simply leave it off, or garnish with extra dill and a little lemon zest. Roe adds a briny pop and a classic festive finish, but it is not necessary for a good shrimp toast.

How do I keep the bread from getting soggy?
Toast it until crisp on both sides, let it cool briefly, and spoon the chilled topping on just before serving. Keep bread and shrimp salad separate if you are preparing the components in advance.

Is Toast Skagen served hot or cold?
The shrimp salad is served cold, while the buttered toast is usually warm or at room temperature. That contrast is part of the appeal, so avoid heating the assembled topping.

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

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