Swedish Shrimp Toast (Toast Skagen)

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A beloved Scandinavian classic of buttery pan-fried toast topped with a creamy dill-mayo shrimp salad and a spoonful of briny fish roe. Light, elegant, and perfect as a starter or summer lunch with a crisp white wine.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 30 gCarbs
• 1 gFiber
• 3 gSugar
• 26 gProtein
• 720 mgSodium
• 320 mgPotassium
• 120 mgCalcium
• 2 mgIron
• 6 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Shrimp Salad

• 1 lb (450 g) cooked peeled small shrimp, patted very dry
• 1/2 cup (120 ml) good-quality mayonnaise
• 3 tbsp finely chopped fresh dill, plus extra sprigs for garnish
• 2 tbsp finely snipped chives
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice, plus wedges for serving
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground white pepper

For the Toasts

• 8 slices soft white sandwich bread or brioche, crusts trimmed
• 4 tbsp (55 g) unsalted butter
• 2 tbsp neutral vegetable oil

For Garnish

• 3 tbsp fish roe (whitefish roe or salmon roe)
• Lemon wedges
• Small dill fronds

Directions

1. Pat the shrimp very dry with paper towels; if any are large, halve them lengthwise so the salad mounds neatly.
2. In a medium bowl, whisk the mayonnaise, chopped dill, chives, Dijon, lemon juice, salt, and white pepper until smooth.
3. Gently fold the shrimp into the dressing until evenly coated, then cover and chill for 15 minutes to let the flavors meld.
4. Cut each bread slice diagonally into two triangles (or use a round cutter for neat rounds). Heat the butter and oil in a large skillet over medium heat until the butter foams.
5. Working in batches, fry the bread triangles for about 90 seconds per side, until deep golden and crisp, then drain on paper towels.
6. Mound a generous spoonful of the shrimp salad onto each warm toast, pressing very lightly so it clings to the bread.
7. Top each toast with about 1 teaspoon of fish roe, a tiny dill frond, and a small squeeze of lemon.
8. Arrange on a platter with lemon wedges and serve immediately while the toasts are still crisp.

Cook’s Notes

• Toast Skagen was popularized by Swedish chef Tore Wretman at Stockholm's Operakällaren in the 1950s and remains a signature Scandinavian appetizer.
• Patting the shrimp very dry is essential; watery shrimp will thin the dressing and make the toasts soggy.
• Traditional vendace roe (löjrom) is classic, but American paddlefish roe or salmon roe are excellent, more accessible substitutes.
• Always assemble the toasts right before serving so the bread stays shatteringly crisp beneath the cool salad.
• A pinch of finely grated lemon zest folded into the salad adds extra brightness.

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