Toast Skagen (Swedish Shrimp Salad on Toast) is an iconic Scandinavian dish that combines the flavors of fresh shrimp, creamy mayonnaise, herby dill, and tangy lemon, all served on a crispy, buttered toast. This dish looks elegant and sophisticated, but it’s actually super easy to make!
History of Toast Skagen
The history of toast skagen can be traced back to the 20th century. It was created by Tore Wretman, a renowned Swedish restaurateur and chef, who is often credited with introducing modern Swedish cuisine.
In 1956, during the competitive sailing regatta in Skagen, Denmark, Tore Wretman and his crew faced disappointment as victory seemed unlikely. To boost morale, Tore improvised a dish using limited ingredients from the boat’s galley – eggs, oil, prawns, roe, dill, lemon, and bread. He made a quick mayonnaise, toasted the bread, chopped the prawns and dill, and garnished it with roe.
The dish, known as “Toast Skagen,” became a beloved Swedish classic, and is often served at festive occasions, such as Midsummer celebrations or Christmas dinners, as well as in restaurants throughout the year.
What is Skagenröra?
The star of the show in toast skagen is the creamy shrimp salad known as skagenröra. Little shrimps are mixed with mayonnaise, sour cream, lemon and dill. Some recipes use only mayo and some pair it with crème fraîche. Optional seasonings, like horseradish (as in my recipe), Tabasco or a splash of brandy can be added for extra flavor. It’s then served on crispy buttered toast, creating the perfect base for this beautiful creamy shrimp salad!
Is Toast Skagen Always Served with Roe?
Traditionally, toast skagen is served with a spoonful of roe on top, which adds a touch of decadence. However, roe can be hard to find and very expensive. In my version, I skip the roe and garnish it with a sprig of dill. If you happen to have some roe, go ahead and garnish your toast skagen with it! But don’t worry, even without roe, this dish is still absolutely wonderful and delicious on its own.
Why You’ll Love This Recipe
- Easy to make: This recipe is incredibly simple and easy to prepare but it still manages to impress with its elegant and refined look, not to mention the amazing taste!
- Served on crispy, buttered toast: The foundation of this dish lies in the delightful contrast of textures. The toast acts as a crisp and buttery base that perfectly complements the creamy shrimp salad.
- Easy to find ingredients: You won’t have to scour specialty stores or spend hours searching for rare components. The main ingredients, including shrimp, mayonnaise, dill, and lemon, can typically be found in most grocery stores, making this recipe convenient and hassle-free.
- Can be made ahead of time: You can prepare the shrimp salad ahead of time, allowing the flavors to meld and intensify. When you’re ready to serve, simply toast the bread, assemble the dish, and garnish it with fresh dill and a squeeze of lemon.
Ingredients
- Salad shrimp: These are the small, precooked and shelled shrimp commonly used in salads. You can buy them fresh or frozen.
- Prepared horseradish: You can find this at the grocery store in the condiments section near the mustard. It adds a pungent, spicy kick to the shrimp salad. You can leave it out if you prefer.
- Dill: Fresh dill is ideal in this recipe, but dried dill will work in a pinch. If using dried, use 1 tsp dried dill for every 1 Tbsp fresh.
- White bread: A regular supermarket white bread is all you need here.
- Red onion: Finely chopped red onion adds a mild onion flavor and a touch of color. If you’re allergic to or sensitive to onions, leave them out.
- Lemon: Freshly squeezed lemon juice provides a tangy and citrusy kick.
- Toast: Crisp, lightly toasted bread serves as the base for the flavorful topping.
- Salt: To taste. Most of the time I find I don’t need to add any additional salt to the dish. Make the shrimp salad, let is sit and the flavors meld, then taste and add salt if needed.
See recipe card below for full ingredient measurements.
Variations
- Add different flavors like Dijon mustard for a tangy kick, hot sauce for a spicy twist, or a splash of brandy for a sophisticated undertone.
- Swap the classic toast with alternative bread options like rye bread or sourdough or try it on rye crackers or hardtack.
- While shrimp is the star ingredient, you can experiment with other seafood options like smoked salmon, crab, lobster or a mixture of different types of seafood.
- For a creative presentation and a touch of creaminess, serve the shrimp salad in an avocado half instead of on toast. The buttery texture of avocado complements the shrimp beautifully.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
- Mix together the mayonnaise, sour cream, horseradish, red onion, chopped dill, lemon juice and white pepper in a medium mixing bowl.
- Add the shrimp the mixture and gently mix until well combined and the shrimp are coated with the dressing.
- Taste the mixture and adjust the seasoning if needed.
- Cover and refrigerate while you prepare the toast.
- Butter both sides of each tringle of bread.
- Add some of the bread triangles to a large frying pan. Over medium heat, toast each side until golden brown. Remove from the skillet and set aside.
- Repeat with remaining bread triangles.
- Place the crispy toast slices on a serving platter or individual plates and top with skagenröra (shrimp salad). Garnish with a sprig of dill and serve with lemon wedges on the side.
Expert Tips
- Thaw the shrimp: Take the time to thoroughly thaw the shrimp and pat it dry with paper towels to remove any moisture. Extra moisture will make the dressing wet and runny and you don’t want that!
- Use fresh dill: Fresh dill gives the shrimp salad a fresh, herbaceous flavor, so I really recommend fresh over dried. Dried will work if that’s all you have access to. Just remember to use it sparingly – use 1 tsp dried dill for every 1 Tbsp fresh.
How to Store
Store the skagenröra (shrimp salad) in an air-tight container in the refrigerator for 2-3 days. The toasts however, should be made fresh before serving.
FAQs
Absolutely! I always use frozen shrimp when cooking. Frozen shrimp are typically frozen right after they’re caught, preserving their freshness and quality. This is important because shrimp are highly perishable and can deteriorate quickly if not properly handled. So, when you buy frozen shrimp, you’re generally buying the freshest and safest shrimp.
To defrost frozen shrimp, remove them from their bag and transfer them to a bowl. Run cold water over them (not warm water), and in just a few minutes, they’ll be ready to use. Alternatively, if you don’t want to use running water, place the shrimp in a bowl of cold water and let them rest until defrosted (although it will take about twice as long using this method). Before using, pat the shrimp dry with paper towels.
The shrimp mixture can be prepared the day before and refrigerated. However, it is best to assemble the dish just before serving to maintain the crispness of the toast.
If you’re not a fan of dill, you can experiment with other herbs like parsley, chives, or tarragon to add a different flavor profile to the dish.
While the traditional recipe keeps the flavors simple and balanced, you can personalize the dish by adding spices like paprika, cayenne pepper, or a dash of hot sauce for some heat.
More Recipes You’ll Love
- Fiskefrikadeller (Danish Fish Cakes)
- Swedish Herring Salad (Gubbröra)
- Easy Dill Chicken Pasta Salad
- Wedge Salad with Creamy Dill Feta Dressing
Toast Skagen (Swedish Shrimp Salad on Toast)
Ingredients
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tsp prepared horseradish
- 2 Tbsp fresh dill, finely chopped
- ¼ cup red onion, finely chopped
- 2 tsp fresh lemon juice
- white pepper, to taste
- 1 lb precooked and peeled salad shrimp thawed, drained and patted dry
- salt, to taste
- 8-10 slices white sandwich bread crusts removed and cut into triangles
- butter, softened for spreading
- 1-2 lemons, cut into wedges, for serving
Instructions
- Mix together the mayonnaise, sour cream, horseradish, red onion, chopped dill, lemon juice and white pepper in a medium mixing bowl.
- Add the shrimp the mixture and gently mix until well combined and the shrimp are coated with the dressing.
- Taste the mixture and adjust the seasoning if needed.
- Cover and refrigerate while you prepare the toast.
- Butter both sides of each tringle of bread.
- Add some of the bread triangles to a large frying pan. Over medium heat, toast each side until golden brown. Remove from the skillet and set aside.
- Repeat with remaining bread triangles.
- Place the crispy toast slices on a serving platter or individual plates and top with skagenröra (shrimp salad). Garnish with a sprig of dill and serve with lemon wedges on the side.
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