Toast With Shrimp & Roe (Toast Skagen)

Total Time
6 mins
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

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  • 4 slices of good-quality white bread, crusts removed
  • butter (for frying)
  • 0.66 lb peeled cooked shrimp (fresh is best) or 0.66 lb prawns (fresh is best)
  • 5 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 -3 tablespoons finely chopped fresh dill (and extra for garnishing)
  • 0.22-0.33 lb 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.