Toast With Shrimp & Roe (Toast Skagen)

Total Time
Prep 6 mins
Cook 10 mins

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

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.
Most Helpful

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

Bergy October 17, 2010