European · Lunch · Dinner · Snack
Toast Skagen
Sweet, juicy shrimp in a creamy, lemony dill dressing piled onto crisp golden toast and crowned with glistening roe. This is a lighter take on the Swedish classic, using yogurt and whole-grain bread without losing the indulgent feel.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 33% · Fat 32% · Protein 35%
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Ingredients
For 4 servings- 360 g (about 2 3/4 cups)raw peeled shrimp
- 1.5 litres, for poaching, discarded1,500 gwater (optional)
- 2 1/2 tbsp40 glight mayonnaise
- scant 1/2 cup100 gplain nonfat Greek yogurt
- 1 small bunch10 gfresh dill
- 1 small30 gshallot
- 1 tbsp15 glemon juice
- 2 tsp10 gprepared horseradish (optional)
- 1/4 tspblack pepper
- 4 slices140 gwhole-wheat bread
- 2 tsp10 gunsalted butter
- 4 level tsp20 glumpfish or vendace roe
- 1/2 lemon50 glemon wedges (optional)
Steps
- 1
If the shrimp are frozen, thaw them in the fridge, then rinse and drain.
- 2
Bring the water to a gentle simmer in a large pot.
- 3
Add the shrimp and poach for 2–3 minutes until pink and opaque all the way through (63 °C / 145 °F).
- 4
Drain the shrimp, discarding the water, and spread them on a plate to cool.
- 5
Chill the shrimp in the fridge for about 10 minutes, then pat dry with paper towels.
- 6
Roughly chop the shrimp into bite-sized pieces, keeping a few whole for garnish if you like.
- 7
Finely chop the shallot.
- 8
Set aside four small dill sprigs for garnish and finely chop the rest.
- 9
In a bowl, stir together the mayonnaise, yogurt, lemon juice and horseradish (if using).
- 10
Fold in the shallot, chopped dill and shrimp until evenly coated.
- 11
Season with the pepper, then chill while you make the toast.
- 12
Melt the butter in a large frying pan over medium heat.
- 13
Toast the bread slices in the pan for about 2 minutes per side until golden and crisp.
- 14
Place one toast on each plate and pile the shrimp mixture on top.
- 15
Spoon a little roe onto each portion and garnish with a dill sprig.
- 16
Serve right away with lemon wedges on the side.
Swaps, storage and make-ahead
Swaps
- Use ready-cooked peeled shrimp, thawed and patted dry, to skip the poaching step.
- Swap the whole-wheat bread for a slice labelled gluten-free, and check that the mayonnaise, horseradish and roe are also labelled gluten-free.
- Replace the butter with a light brush of olive oil when toasting the bread.
- If roe is hard to find, top each toast with a little chopped chives and extra lemon zest instead.
Storage
Toast Skagen is best eaten fresh, as the toast goes soggy quickly. Refrigerate any leftover shrimp mixture within 2 hours in a covered container, eat it cold within 1 day, and do not freeze it.
Make ahead
Poach and chill the shrimp and mix the dressing up to a day ahead, keeping them covered in the fridge, then fold them together a few hours before serving. Toast the bread and add the roe just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansFishEggsMilkGlutenMustard
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (181 g) | Per 100 g | |
|---|---|---|
| Calories | 239 kcal | 132 kcal |
| Protein | 20.8 g | 11.5 g |
| Carbohydrates | 19.3 g | 10.7 g |
| of which sugars | 3.4 g | 1.9 g |
| Fiber | 2.4 g | 1.3 g |
| Fat | 8.5 g | 4.7 g |
| of which saturated | 2.5 g | 1.4 g |
| Sodium | 829 mg | 458 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
