Skagen toast

I seem to have found the only Swedish man who does not like fish. Or seafood. Or anything else that tastes like it might have lived underwater. This truly is a handicap in a country that celebrates any holiday (Christmas, Easter, Midsommar, etc) with more varieties of pickled herring than you could possibly imagine. I’m not too big on the pickled herring either, mainly because it comes in flavors like “sun dried tomato and parmesan” which should simply be illegal. Butttt, the Swedes have some other seafood dishes up their sleeves that I’m very down with, crowning achievement being: Skagen toast. This lemon-y, dill-y, shrimp-y number is beyond easy to make yourself, so give her a go!

Ingredients #

Ingredients for 2:

• 150gr medium sized, peeled and cooked shrimp
• 1 small shallot or ½ a medium sized one
• A small handful of dill
• 2 tablespoons crème fraîche
• 1 lemon
• Olive oil
• 2 thick slices of sourdough bread (or other bread you like)
• Salt
• Black pepper

Method #

1. Add the cooked shrimp to a mixing bowl.

2. Finely chop the shallot and dill and add it to the bowl together with 2 tablespoons of crème fraîche .

3. Cut two very thin slices off the lemon and chop these super finely, peel and all. Add the chopped lemon to the shrimp mixture as well as the juice of half of the remaining lemon.

4. Grind some black pepper into the shrimp mix and add a big pinch of salt.

5. In a skillet, heat up a few generous drizzles of olive oil and fry the bread crispy and golden brown in a few minutes.

6. Once your bread has appropriate crispness, plate it and top it generously with shrimp.

A very handsome looking brunch hit that will take you about 5 minutes to make. Like most things in this world: best enjoyed with a glass of bubbliezzz.