Toast Skagen
A Swedish appetizer made with prawns and mayonnaise
Toast Skagen is a classic Swedish appetizer that consists of a creamy mixture of prawns and mayonnaise served on a piece of toasted bread. It is a popular dish in Sweden and is often served at festive occasions and as a starter in restaurants.
History[edit | edit source]
The dish is named after Skagen, a fishing port at the northern tip of Denmark, although it is a Swedish creation. The name "Toast Skagen" was coined by the Swedish chef Tore Wretman in the 1950s. Wretman was a prominent figure in Swedish cuisine and is credited with popularizing many traditional Swedish dishes.
Ingredients[edit | edit source]
The main ingredients of Toast Skagen are:
- Prawns: Fresh or frozen prawns are used, typically peeled and deveined.
- Mayonnaise: A creamy base that binds the prawns together.
- Dill: Fresh dill is often used to add flavor and garnish.
- Lemon: Lemon juice is added for acidity and freshness.
- White bread: The bread is usually lightly toasted.
Optional ingredients may include:
- Horseradish: For a bit of heat and spice.
- Caviar: Often used as a garnish, particularly Löjrom, a type of Swedish caviar.
Preparation[edit | edit source]
To prepare Toast Skagen, the prawns are first mixed with mayonnaise, chopped dill, and a squeeze of lemon juice. Some variations include a touch of horseradish for added flavor. The mixture is then placed on a slice of toasted white bread. The dish is typically garnished with a sprig of dill and a wedge of lemon. For a more luxurious version, a small amount of caviar can be added on top.
Serving[edit | edit source]
Toast Skagen is often served as an appetizer or a light meal. It is a staple in Swedish smörgåsbord and is commonly found on the menu of Swedish restaurants. The dish is appreciated for its simplicity and the fresh flavors of the sea.
Variations[edit | edit source]
While the traditional recipe is quite simple, there are several variations of Toast Skagen. Some recipes include additional ingredients such as capers, red onion, or chives. The type of bread can also vary, with some preferring a darker rye bread for a different flavor profile.
Related pages[edit | edit source]
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