toast skagen

Categories: Appetizers, Fish and Seafood, Posted by Sandy Bergsten - Comments (0)


6 slices of freshly baked white bread, such as brioche

2 tablespoons butter

1 pound cooked baby shrimp, peeled and chilled

2 tablespoons mayonnaise

2 tablespoons sour cream or crème fraîche

1 teaspoon fresh dill, finely chopped

1 teaspoon finely chopped red onion

juice of ½ lemon

3 ounces salmon roe or lumpfish roe

lemon slices and additional dill to garnish



Whisk together the mayonnaise, sour cream, chopped onion, lemon juice and chopped dill.


Gently fold in the baby shrimp. (This can be made hours ahead, cover and refrigerate.)


Cut the crusts from the bread. Spread butter of both sides and fry the toast in a skillet over medium heat until toasted, flipping once. Remove from the pan and cut each piece in half diagonally.


To serve spoon the mixture on the toast points. Top each toast with a teaspoon of salmon roe. Garnish with lemon slices and additional dill.


Serves 6 as a first course

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