Toast Skagen is a scrumptious little Swedish appetizer made with prawns or shrimp on toast. It is served with a generous portion of roe or caviar on top which makes it an elegant first course for any occasion. The prawns are supposed to be shelled by hand for the freshest and best flavor. These are quite popular and can be found in many restaurants in Sweden.
This little appetizer was created by a Swedish Chef Tore Wretman, just after the second world war and is named after a Danish fishing port. Toast Skagen is also called Skagenörra. It is super easy to make, simply mix together a few simple ingredients like shrimp or prawns, mayonnaise, sour cream with a bit of lemon, dill and red onions. Seasonings come in many varieties like Tabasco, brandy or grated horseradish which is what I used in these, and they were superb.
I used sour dough bread to make the toast which is simply fried in a little butter until crispy. Of course, you could simply toast it if you don’t want the extra calories. Sometimes they serve this on crispy potato pancakes and served as a light lunch.
Did you know that Stockholm, the capital of Sweden has been called the “Venice of the North”? This is due to the fact that it is built around water with 12 islands and 42 bridges. Some say it is the prettiest capital in the world. If you would like to learn more be sure to check out “Our Journey to Sweden”, there you will also find more authentic Swedish recipes like Swedish meatballs and Kladdkaka, a sticky gooey chocalate cake that I highly recommend.
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Toast Skagan (A Swedish prawn toast appetizer)
- 1/2 cup shrimp peeled and de-veined
- 1/4 medium red onion diced
- 1/4 cup dill chopped
- 1/2 lemon juice of
- 3 Tbsps Mayonnaise
- 3 Tbsp Sour Cream
- 1 Tbsp Horseradish grated
- Salt and pepper to taste
- 4 Slices Sourdough bread cut into thirds or rounds
- 1 Tbsp Butter
- Dill for garnish
- lemon slices for garnish
- 1 jar Caviar/ roe as desired
- In a bowl gently mix together the shrimp, red onion, dill, mayonnaise, sour cream and lemon juice until well combined.
- Add in the horseradish and salt and pepper to taste
- Cover and place in refrigerator so flavors can meld together at least 30 minutes.
- Cut the bread into the desired form, small toasts or rounds.
- In a frying pan, melt the butter over medium heat and transfer the bread pieces to the pan.
- Fry each side until golden brown.
- Top each piece of toast with a generous helping of the shrimp mixture and a big dollop of caviar. Garnish with a piece of dill and lemon.