Toast With Shrimp & Roe (Toast Skagen)

READY IN: 16mins
Recipe by UmmBinat

ZWT7 Switzerland. This is a very festive and popular starter. It's not cheap - both good shrimps, preferably from the waters around Smögen island and good roe are required. But if you are looking for that special starter for a special occasion, then this is very elegant, good-looking and delicious. This beautiful appetiser was developed by Dr Tore Wretman (1916-2003), who served a version of this dish in his Stockholm restaurant in 1958. Posted on

Top Review by Bergy

This would be 10 star if possible- It is wonderful - It looks fantastic it is so super subtle in flavor. Only made 10 small appies for our Sunday Martiinis but would make this for any special occasion. I even used lite Hellmans Mayo - still super. You must use the butter for the toast bits. I made mine early in the day as well as combining the mayo with the dijon in the day and then just put them all together just before serving

Ingredients Nutrition

  • 4 slices of good-quality white bread, crusts removed
  • butter (for frying)
  • 300 g peeled cooked shrimp (fresh is best) or 300 g prawns (fresh is best)
  • 5 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 -3 tablespoons finely chopped fresh dill (and extra for garnishing)
  • 100 -150 g fish roe (bleak or whitefish)
  • one lemon, quartered


  1. Melt the butter on a frying pan and sauté the bread slices on both sides until golden. Place on a kitchen paper to drain excess fat.
  2. Drain the shrimps, cut into smaller pieces (optional; I left them whole, as they look prettier).
  3. Mix mayonnaise, mustard and dill, fold in the shrimps. Taste for seasoning - if necessary, add some salt and pepper.
  4. Spoon the mixture on top of the bread slices.
  5. Garnish with a large spoonful of caviar and some dill. Serve with a lemon quarter.

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