Toast Skagen from Smorgasbord
photo by Food.com
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2-4
ingredients
- 1⁄2 lb shrimp, extra-small, precooked, cooled and peeled
- 3 tablespoons finely chopped fresh dill
- 1 tablespoon fresh lemon juice
- 2 teaspoons horseradish relish (page 145)
- 3 tablespoons mayonnaise (page 146)
- salt and fresh ground white pepper, for seasoning
- 1 tablespoon unsalted butter
- 4 small slice whole wheat bread or 4 small similar type bread
-
TO FINISH
- 4 teaspoons whitefish eggs, roe or similar type of roe
- 1 sprig dill, for garnish
directions
- Cut the shrimp into smaller pieces.
- In a medium-size bowl, mix together the dill, lemon juice, relish, and mayonnaise. Add the shrimp and gently mix together. Season with salt and pepper.
- In a large skillet, melt the butter, then fry the bread slices until they are a nice color on both sides. You can also toast the slices in a toaster and butter each of them.
- Arrange each toast on individual small plates. Divide the shrimp salad equally and spread it evenly on each toast. Top with the roe and garnish with a few sprigs of dill. Serve immediately.
- Recipe courtesy of SMORGASBORD by Johanna Kindvall.
- Get the book here: https://www.amazon.com/Smorgasbord-Swedish-Breads-Savory-Treats/dp/0399579095/.
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RECIPE SUBMITTED BY
Food.com
United States
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