Toast skagen

Serving TOAST SKAGEN is always one of our Friday night treats. Served this with my butter-toasted Hokkaido milk bread is SO GOOD! There is no turning back for store-bought bread now. My version is slightly healthier as I brushed the bread with melted butter and sear them on a pan. I realized that I have never put this recipe up on my blog… here you go!

Serves 2


280g cold water hand peeled shrimps, preferably from the West Coast of Sweden (Västkusten), drained

1/3 cup mayonnaise (If you would use Kewpie the result will be more sweet, or use classic mayo from Kavli Sweden)

2 tbsp finely chopped red onion

1 tbsp finest chopped FRESH dill

50g unsalted butter, I used Arla 

3 tbsp bleak roe (läjrom) from ICA

A pinch of flaky sea salt from Maldon Sea Salt

3 slices Hokkaido milk bread (find recipe here)

Recipe Preparation

Mix together finely chopped onion, dill, shrimps, 1 tbsp bleak roe, mayonnaise and salt in a medium bowl, return to fridge.

Melt butter. Cut bread half into two triangles. Brush each  triangles with melted butter. Heat a large shallow frying pan on medium high. Place buttered triangle bread into the pan and sear until brown and crispy on both sides. Plate three toasted triangles on each plate, scoop approximately one cup of shrimp mixture next to toasts, top each portion with a tbsp of bleak roe and garnish with dill. Serve immediately with a glass of white wine or bubbles.

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