Toast Skagen

Name: Toast Skagen
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Cuisine: Nordic
Ingredients: 150 g hand-peeled small prawns; 1.5 tbsp mayonnaise; 1 tbsp crème fraîche; 2 tsp fresh dill; 0.5 lemon; 1 tbsp red onion; 1 pinch salt; 1 pinch white pepper; 1 slice white bread; 1 tsp butter; 1 tbsp whitefish roe (löjrom); 1 dill sprig

The Swedish classic of hand-peeled prawns bound in dill mayonnaise and crème fraîche, piled onto a slice of butter-fried white bread and crowned with whitefish roe. Created by restaurateur Tore Wretman in the 1950s and named after the Danish fishing port of Skagen, it is the standard opener at any Swedish celebration dinner.

Breakfast Pescatarian 25g+ protein Under 400 kcal Under 30 min

20 min15 prep · 5 cookEasy357 kcalper serving

Method

Tip 150 g of hand-peeled prawns into a sieve and let them drain thoroughly, then spread them on kitchen paper and pat dry — any brine left clinging will slacken the dressing. Roughly chop about a third of them so the mixture holds together, and leave the rest whole for texture.
In a cold bowl, whisk 1.5 tbsp of mayonnaise with 1 tbsp of crème fraîche until smooth, then stir in 2 tsp of finely chopped dill and 1 tbsp of very finely chopped red onion.
Squeeze in a little juice from 0.5 lemon (keep the rest for a wedge), season with 1 pinch of salt and 1 pinch of freshly ground white pepper, and taste: the dressing should be sharp and well seasoned, since the prawns are mild.