Toast Skagen
Toast Skagen
I’m sure you’ve had chicken salad, egg salad, tuna salad, probably even lobster salad…but have you made shrimp salad before? Because if not, this is your sign to hop on the Toast Skagen train. This super easy recipe is tasty as hell, and is even better on toast.
Last summer, we saw our beautiful friends get married in Sweden and I have been dreaming about shrimp toast (aka toast skagen) ever since! A thick slab of buttery bread topped with creamy shrimp salad that is lightened up with creme fraiche, red onion, and dill. So fresh. Mmm, you have to try yourself because it is next level. I am confident you’re going to love it.
Serves: 4 people
Active time: 20 minutes
Total Time: 30 minutes
Level of Difficulty: Easy
Ingredients:
1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
3 tablespoons crème fraîche
½ teaspoon dijon mustard
1/2 lemon, juiced
1 tablespoon finely chopped dill, plus more for garnish
1/2 small red onion, finely diced
4 1-inch thick slices country-style bread
2 tablespoons salted butter
Method:
In a medium pot, bring 4 cups of water to a boil. Prepare a large ice bath. Once boiling, add 3 tablespoons kosher salt and 2 tablespoons granulated sugar and stir to dissolve. Add the shrimp, turn off the heat, and let the shrimp poach for 2-4 minutes, or until pink and cooked through. Drain and transfer the shrimp to an ice bath for 5 minutes. Remove the shrimp and place on a paper towel to dry. Finely chop the shrimp and set aside.
In a large bowl, whisk together mayonnaise, crème fraîche, dijon, and lemon juice. Season with salt and pepper. Add chopped shrimp, red onion, and dill and stir to combine. Adjust seasoning to taste.
Preheat the oven to broil. Place bread slices onto a rimmed baking sheet and toast until golden, about 2 minutes per side. Remove the bread from the oven, spread with salted butter, top with shrimp salad, garnish with reserved fennel and freshly ground black pepper. Enjoy!
