Toast Skagen
Shrimp salad on toast.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Ensure the shrimp are completely dry. If they are large, roughly chop them, but leave them whole if they are small cold-water shrimp.
- 2
In a medium bowl, whisk together the mayonnaise, crème fraîche, chopped dill, and lemon juice until smooth.
- 3
Gently fold the shrimp into the mayonnaise mixture until evenly coated. Season with salt and white pepper to taste. Refrigerate for 15 minutes to let flavors meld.
- 4
Melt the butter in a large skillet over medium-high heat. Fry the bread slices until golden brown and crispy on both sides (about 2 minutes per side).
- 5
Cut off the crusts if desired, and pile the shrimp salad generously onto the warm toast.
- 6
Garnish with a spoonful of whitefish roe, an extra sprig of dill, and a lemon wedge. Serve immediately while the toast is warm and crispy.
Plan it in Listahan
Add Toast Skagen to your week, check it against your household's allergens, and build the shopping list automatically.