Toast Skagen Swedish Prawn Toast Recipes
TOAST SKAGEN - SWEDISH - PRAWN TOAST
This recipe has been posted here for play in ZWT9 - Scandinavia. This recipe is from website: missmaud.com.au It sounds wonderful to me. Swedish food tends to be influenced by the seasons with the spicing and cooking; often reflecting the storage needs of the peasant communities of old, as in pickled herring, freshly salted or smoked meat, or dairy products that have been curdled, boiled or left to mature.
Provided by Baby Kato
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the crusts of the bread slices.
- Saute the bread in a little butter until they are golden brown on both sides, drain on paper towels.
- If the shrimps are large, cut into smaller pieces.
- Save 4 sprigs of dill for garnish. Finely chop the rest of the dill and mix with the shrimp, mayonnaise and mustard.
- Divide the mixture into 4, and place on top of the bread slices.
- Shape the whitefish roe on top of each toast and garnish eash with a sprig of dill and serve with a wedge of lemon.
CLASSIC SWEDISH TOAST SKAGEN
From About.com, this is a classic Swedish recipe. First introduced in 1958, Toast Skagen is now served at many restaurants across the country. It's a recipe that lends itself to experimentation - try adding minced onion or grated horseradish to taste (some recipes even add a dash of chili sauce), or substitute baked potatoes or avocados for the fried toast points.
Provided by CaliforniaJan
Categories Swedish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the crusts from the bread. Spread butter of both sides and fry the toast in a skillet over medium heat (or better yet, over a backyard grill) until toasted, flipping once. Remove from the pan and cut each piece in half diagonally.
- Gently fold together the baby shrimp, mayonnaise, sour cream, and chopped dill; spoon the mixture on the toast points.
- Top each toast with a teaspoon of salmon roe. Garnish with lemon slices and additional dill and serve.
SWEDISH CREAMY DILL PRAWN TOASTS WITH CAVIAR - SKAGENRORA
An easy and delightful recipe that makes an elegant starter for a festive cocktail party - served with vodka of course! If caviar is hard to source or is expensive, lumpfish roe can be used. I see this being served for a Midsummer party in honour of the lands of the midnight sun, with assorted vodka cocktails! This festive and very special appetiser was developed by one of the best-known Swedish chefs, Dr Tore Wretman, who served a version of this dish in his Stockholm restaurant in 1958, since when it has become a classic. (This recipe version by Market Kitchen and Swedish chef and cookery writer, Anna Mosesson.)
Provided by French Tart
Categories Salad Dressings
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Carefully remove the shells and heads from the prawns. Put the sour cream, mayonnaise, chopped dill, chives and lemon juice in a large bowl. Season with salt and pepper, then stir in the prawns. Add more lemon juice if needed.
- Melt the butter in a large frying pan. Working in batches, add the rye bread and fry until golden brown on both sides.
- Serve the prawn mixture piled on top of the fried bread and garnish each portion with a dab of caviar or lumpfish roe and a frond of dill.
Nutrition Facts : Calories 481.1, Fat 26.6, SaturatedFat 8.6, Cholesterol 252.5, Sodium 1574.5, Carbohydrate 32.6, Fiber 2.5, Sugar 5.4, Protein 27.7
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