Quick Toast Skagen with Lemony Dill Shrimp and Roe

Why You’ll Love This Recipe

• Classic Swedish elegance that’s ready in about 20 minutes.
• Buttery, crisp toast contrasts perfectly with cool, lemony dill shrimp.
• Horseradish adds a subtle lift without overpowering the seafood.
• Fish roe and chives turn a quick starter into a show-stopper.

Grocery List

• Produce: 1 lemon, fresh dill, fresh chives
• Dairy: Unsalted butter, crème fraîche or sour cream, mayonnaise
• Pantry: White bread (brioche/challah/pain de mie), prepared horseradish, Dijon mustard, fine sea salt, white or black pepper, neutral oil (optional)
• Seafood: Cooked small shrimp (51/70 or 70/90 count), trout or whitefish roe (or löjrom if available)

Full Ingredients

Shrimp Salad

• 12 oz (340 g) small cooked shrimp, peeled, drained, and patted very dry (51/70 or 70/90 count)
• 1/3 cup (80 g) mayonnaise
• 3 tbsp (45 g) crème fraîche or sour cream
• 1 tsp prepared horseradish (use 1/2 tsp if mild; up to 1 1/2 tsp for more heat)
• 1 tsp Dijon mustard
• 1 tsp finely grated lemon zest (from about 1 lemon)
• 2 tbsp (30 ml) fresh lemon juice
• 3 tbsp (9 g) finely chopped fresh dill, loosely packed
• 2 tbsp (6 g) finely snipped fresh chives, plus more for garnish
• 1/4 tsp fine sea salt, or to taste
• 1/8 tsp freshly ground white pepper (or black pepper)

Butter-Fried Toast

• 4 slices soft white bread (brioche, challah, or pain de mie), 1/2-inch (1.25 cm) thick; crusts trimmed if you like
• 4 tbsp (56 g) unsalted butter
• 1 tsp neutral oil (optional; helps prevent butter from over-browning)

To Serve

• 4 tbsp trout roe, whitefish roe, or löjrom (1 tbsp per toast)
• Lemon wedges
• Extra dill fronds and snipped chives for garnish

Step-by-Step Instructions

Step 1: Prep and dry the shrimp

Drain the cooked shrimp very well, then lay them on a double layer of paper towels and pat dry thoroughly. Excess moisture will make the salad runny. Coarsely chop the shrimp into bite-size pieces (about 1/2 inch), keeping some small pieces for texture. Refrigerate while you make the dressing.

Step 2: Make the lemon-horseradish dressing

In a medium bowl, whisk together the mayonnaise, crème fraîche, horseradish, Dijon mustard, lemon zest, and lemon juice until smooth. Season with 1/4 tsp fine sea salt and 1/8 tsp white pepper. Taste and adjust salt or lemon to your preference.

Step 3: Fold in shrimp and herbs, then chill

Add the chopped shrimp, dill, and chives to the bowl. Use a spatula to fold gently until the shrimp are evenly coated, keeping the pieces intact. Cover and chill for 10 minutes to let the flavors marry while you prepare the bread.

Step 4: Butter-fry the bread

Set a large skillet over medium heat and preheat until the surface reaches about 325–350°F (165–175°C) if using an infrared thermometer. Add 2 tbsp butter and a few drops of neutral oil. When the butter foams, add two slices of bread and fry until deep golden and crisp, 2–3 minutes per side. Repeat with remaining butter and bread. For holding, keep toasts warm and crisp in a 200°F (95°C) oven for up to 10 minutes.

Step 5: Assemble the toasts

Place the hot butter-fried toasts on plates. Spoon about 1/2 cup of the shrimp salad onto each toast, piling it high and centered. A small offset spatula or spoon helps shape it into a soft mound.

Step 6: Finish with roe, herbs, and lemon

Top each toast with 1 tbsp roe. Sprinkle with extra chives and a few dill fronds. Serve immediately with lemon wedges so guests can add a last squeeze at the table.

Pro Tips

• Dry shrimp thoroughly so the dressing clings and the salad stays creamy, not watery.
• Use small, sweet cold-water shrimp for classic texture. If using larger shrimp, chop to 1/2-inch pieces.
• Keep everything cold for the freshest flavor; chill the bowl and utensils if your kitchen is warm.
• Prevent over-browning by adding a few drops of neutral oil to the butter and cooking over steady medium heat.
• For a luxe touch, add 1 tsp Cognac to the dressing and a pinch of white pepper.

Variations

• Avocado Skagen: Fan thin avocado slices on the toast before adding the shrimp salad.
• Crab or Lobster Skagen: Swap half the shrimp for cooked crab or lobster meat.
• Rye Twist: Use thin sliced light rye or levain for a heartier, slightly tangy base.

Storage & Make-Ahead

Prepare the shrimp salad up to 8 hours in advance; cover and refrigerate. Fry the bread and assemble just before serving to keep the toast crisp. Leftover shrimp salad will keep, covered and refrigerated, for up to 24 hours. Do not freeze. If holding fried toasts, keep them in a 200°F (95°C) oven for up to 10 minutes; longer will dry them out.

Nutrition (per serving)

Approximate: 480 calories; 31 g fat (14 g saturated); 21 g carbohydrates; 2 g fiber; 23 g protein; 980 mg sodium. Values will vary based on bread type, roe, and exact shrimp used.