Disclosure: This Toast Skagen is sponsored by Pepperidge Farm in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own, always and forever. Find our full disclosure here.
Hey y’all! It’s cold, rainy, and dreary here in MN today. So I’m whipping up some comfort food in the form of toast. Not just any toast… Swedish Toast Skagen.
If you aren’t familiar with Minnesota, you should know that this state has some serious Swedish roots. Many of us that have grown up in Minnesota are very familiar with Swedish recipes and dishes. Marrying into a Swedish family, like I did, only amplifies that familiarity.
Today I have a simple but very Swedish recipe that your family will love to try!
Toast Skagen is a traditional Swedish dish created in 1956 by a man named Tore Wretman, a Swedish restaurateur, named for a little Denmark town called Skagen, and remaining a popular Swedish appetizer ever since.
Three things make this toast different from our more traditional breakfast versions :
The use of a buttered griddle to toast the best bread you can find (might I suggest Pepperidge Farm® Harvest Blends available in the Midwest at your local grocer!? Yum!).
Do this! It creates a delicious buttery goodness which all of the rest of the ingredients set on top. Delicious!
Real, honest to goodness mayonnaise.
Although, I often use greek yogurt instead. I don’t think it sacrifices taste and I like the lighter version of it. However, if you have never tried Skagen you should try the authentic recipe and use real mayonnaise.
There is some argument about whether dill was original to this dish. I think if it wasn’t, it should have been. It’s bright, delicious, and adds a great freshness. It’s the perfect finish to making this a classy appetizer.
And then… three:
Roe or caviar.
This is absolutely an essential ingredient to traditional Skagen. I know that this scares many people off and that’s okay if you omit it from the recipe. You’ll still get close to the real thing. But, but, but…if you can use it, do so! If you can get a mild roe like whitefish…perfect!
These are absolutely delicious little appetizers! Serve them as soon after the bread is toasted as you can for the best flavor. Just keep the shrimp mixture in the fridge until you are ready to load the toast. Say a little Uffda for me when you eat them, won’t you!
This year for the SuperBowl (skol Vikings!), I am serving up a collection of favorite Nordic dishes. This Skagen Toast will be an appetizer followed by Swedish Meatballs and mashed potaotes, Cottage Pie, and for dessert… Pear Almond Cake (OMG the pears on this cake are divine!).
- 1 cup cooked cooled shrimp
- 2 Tablespoons mayonnaise
- 2 teaspoons lemon juice
- 1 tablespoon fresh dill finely chopped
- 2 slices of Pepperidge Farms seeded bread sliced into triangles
- roe or caviar
- Mix the mayonnaise, shrimp, lemon juice, and dill together. Add salt & pepper to taste.
- Cut the bread into triangles and place into a skilled coated with butter, at medium heat.
- Toast on both sides until golden.
- Divide the shrimp mixture amongst the toasted bread.
- Top with additional dill and a bit of the roe.