Skagen Toast
Cecilia Vikbladh- 8
- 30 min
- 30 min
A shrimp toast is always a good choice. It tastes even better if you serve it on a slice of sourdough bread. The salad tastes best with fresh, peeled shrimp, but good-quality frozen shrimp work well, too. If you use shrimp in brine, be sure to drain them very well; otherwise, the mixture can become soggy and unappetizing. Try making your own mayonnaise, too!
3.47/5
440 VotesHere's how:
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1
Mayonnaise
Mix the egg yolk, mustard, vinegar, and salt in a bowl. Add the oil, first drop by drop, then in a thin stream while stirring vigorously. Feel free to use an electric mixer or hand blender. Whisk until you have a thick mayonnaise. If you prefer a looser consistency, you can thin it with water.
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2
Toast
Let the shrimp thaw and drain well. Peel and chop them coarsely, then store in the refrigerator. Break off eight small sprigs of dill for garnish. Finely chop the rest of the dill. Fold the shrimp and dill into the mayonnaise and season to taste with lemon juice, salt, and pepper. Fry the bread cubes in butter until golden brown. Place the bread on plates, top with lettuce leaves, and spoon the shrimp mixture on top. Garnish with the dill sprigs, lemon wedges, and a generous dollop of whitefish roe or other fish roe. Serve!
Tip!
Feel free to substitute crème fraîche for the mayonnaise. Many people like freshly grated horseradish in their Skagen salad, but finely grated lemon zest also tastes great in this delicious shrimp salad.
Ingredients
Toast
Sourdough bread baked withKronJäst Whole-Grain Wheat Sourdough (recipe). Feel free to flavor the dough with 2–3 teaspoons of ground fennel or anise seeds.
- 8 slices of sourdough bread or baguette, sliced (see above)
- 1 kg of unpeeled shrimp, frozen or fresh
- 20 g (2 tbsp) butter or margarine
- 200 g (2 dl) mayonnaise; see recipe below
- 1 bunch of dill
- 15 g (1 tbsp) lemon juice, freshly squeezed
- salt and cayenne pepper
- 200 g of bleak roe or other roe
- 1 lemon, 8 wedges
Homemade Mayonnaise
- 1 egg yolk
- 30 g (1 tbsp) Dijon mustard
- 30 g (1 tbsp) white wine vinegar
- 3 g (0.5 tsp) salt
- 120 g (1.5 dl) canola oil
- 30 g (1 tbsp) water
The recipe comes from
kronjast.se
