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Toast Skagen
An elegant and classic Swedish appetizer featuring creamy shrimp salad piled high on toasted bread, often garnished with roe and fresh dill.
๐ง ์ฌ๋ฃ
- 400 g Shrimp
- 100 g Mayonnaise
- 50 g Crรจme fraรฎche
- 1/2 bunch Fresh dill
- 1/2 Lemon
- 8 Toast rounds
- 2 tbsp Butter
- to taste Salt
- to taste Black pepper
- 50 g Lรถjrom (Bleak roe)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the shrimp mixture: In a medium bowl, combine the chopped shrimp, mayonnaise, and crรจme fraรฎche. Stir gently until just combined. Avoid overmixing, which can make the shrimp mushy.
โฑ๏ธ 5 minutes - 2
Add flavorings: Stir in the finely chopped fresh dill and the juice of half a lemon. Season generously with salt and freshly ground black pepper to taste. Mix gently. Cover and refrigerate for at least 10 minutes to allow the flavors to meld.
โฑ๏ธ 5 minutes - 3
Toast the bread: While the shrimp mixture chills, melt the butter in a large skillet over medium heat (around 180ยฐC / 350ยฐF). Once the butter is shimmering and lightly browned, add the toast rounds. Toast for 2-3 minutes per side, until golden brown and crisp.
โฑ๏ธ 5 minutes - 4
Assemble the Toast Skagen: Place the warm, toasted bread rounds on serving plates. Generously spoon the chilled shrimp mixture onto each toast. Garnish with a dollop of lรถjrom (if using) and a sprig of fresh dill.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โToast Skagen was created by Tore Wretman in the 1950s.
- โThe addition of lรถjrom (bleak roe) is considered essential for an authentic and luxurious Toast Skagen.
- โServe immediately after assembly for the best texture and temperature contrast.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Substitute shrimp with cooked crayfish tails or lobster meat for a different seafood flavor.
- Add a pinch of cayenne pepper to the shrimp mixture for a subtle kick.