Toast Skagen (Swedish Shrimp Toast) Recipe

Toast Skagen is one of the most important Swedish foods and a popular appetizer in both home and restaurant kitchens. Named after a fishing port town in the northern part of the Danish Jutland peninsula, it was founded in the years after the Second World War by the famous Swedish restaurateur Tore Wretman. You will find many versions of this sleek and simple open-faced knife-and-fork toast – luckily, I’ve never met one that I didn’t like. In my version of Skagenröra, the prawns are tied with mayonnaise and crème fraîche, then broken up with fresh dill, lemon (both zest and juice) and whitefish roe. Traditionally, the prawns used in the creamy mix (called Skagenröra) are small, sweet North Atlantic prawns that are caught wild and peeled by hand. You can occasionally find such shrimp in the frozen aisle in the US, but any small shrimp (sometimes referred to as salad shrimp) in numbers 91-110 per pound will do. The Skagenröra is chilled in the refrigerator before being piled on slices of white bread that has been toasted in a little butter. — Hana Asbrink

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