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Classic Swedish Toast Skagen with Homemade Mayonnaise

Classic Swedish Toast Skagen with Homemade Mayonnaise
This is my signature starter for dinner parties: sweet shrimp bathed in silky dill mayonnaise with a hint of lemon, crowned with ruby-red roe on buttery rye toast. I’ve perfected this recipe over 20 years—my grandmother’s handwritten note still stains the card. It’s quick enough for weeknights but elegant for guests. The key? Hand-whisked mayonnaise and never overmixing the shrimp.
Ingredients
  • 120 ml (1/2 cup) neutral oil
  • 120 ml (1/2 cup) olive oil
  • 1 large egg yolk
  • 15 ml (1 tablespoon) lemon juice
  • 5 ml (1 teaspoon) Dijon mustard
  • Salt to taste
  • 450 g (1 pound) cooked peeled shrimp
  • 60 ml (1/4 cup) sour cream
  • 8 g (2 tablespoons) fresh dill chopped
  • 5 ml (1 teaspoon) lemon juice
  • White pepper to taste
  • 30 g (2 tablespoons) lumpfish roe
  • 4 slices rye bread
  • Butter for spreading
Instructions

1. Whisk egg yolk mustard salt and 15 ml lemon juice until smooth

2. Slowly drizzle in oils while whisking until thick

3. Mix mayonnaise sour cream dill 5 ml lemon juice and white pepper

4. Gently fold in shrimp

5. Butter bread slices and toast until golden

6. Spoon shrimp mixture over toast

7. Top with lumpfish roe and dill

8. Serve immediately

Tools
  • toaster
  • baking sheet
  • parchment paper
  • medium bowl
  • whisk
  • large bowl
  • spoon

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