Classic Toast Skagen

Recipe

Serves: 4│35 min

Inspired by The iconic Sturehof, Stockholm Sweden

Recreating the legendary Toast Skagen from Stockholm’s iconic Sturehof requires two things: incredibly fresh cold-water shrimp and a perfectly balanced, mustard-spiked mayonnaise. This isn't just a shrimp salad; it’s a masterclass in Swedish elegance.

Ingredients

The Skagen Mixture

• 500g (1.1 lbs) fresh, shell-on cold-water shrimp (peeled weight approx. 250g / 9 oz)

• 100g (1/2 cup) high-quality mayonnaise

• 30g (2 tbsp) sour cream or crème fraîche

• 15g (1 tbsp) Dijon mustard

• 5g (1 tsp) fresh horseradish, finely grated

• 40g (1/2 cup) fresh dill, finely chopped

• 2ml (1/2 tsp) fresh lemon juice

• 2g (1/4 tsp) salt and white pepper, to taste

The Toast

• 4 thick slices of white bread or brioche

• 50g (3.5 tbsp) unsalted butter, for frying

Garnish

• 40g (4 tbsp) Kalix Vendace roe (Löjrom) or high-quality bleak roe

• 4 lemon wedges

• 4 sprigs of fresh dill

Instructions

1. Peel the shrimp carefully and pat them dry with paper towels to prevent a watery mixture.

2. Coarsely chop the shrimp, ensuring you leave some larger pieces for a meaty texture.

3. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, and grated horseradish.

4. Fold in the chopped dill and the prepared shrimp until evenly coated.

5. Season with lemon juice, salt, and white pepper; refrigerate for at least 30 minutes.

6. Trim the crusts off the bread slices to create uniform squares or rectangles.

7. Melt butter in a skillet over medium heat until it begins to foam.

8. Fry the bread until deep golden brown and crispy on both sides.

9. Drain the toast briefly on a wire rack to maintain crunch.

10. Place a generous mound of the shrimp mixture onto each warm toast slice.

11. Top each portion with a neat spoonful of roe and a dill sprig.

12. Serve immediately with a fresh lemon wedge on the side.