Toast With Shrimp & Roe (Toast Skagen)

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 http://nami-nami.blogspot.com

• Ready In: 16 mins
• Serves: 4
• Yields: 4 appetizers

Ingredients

• 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

Directions

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.