Swedish Skagen with chili

Skagen or toast Skagen is one of the most common starters in Sweden, created by the famous Swedish chef Tore Wretman in the 1950s. In Wretman's recipe, it's just shrimp, mayonnaise and, according to some versions, dill. Our version contains the classic flavors combined with new and exciting flavors that give a twist with a little sting. This version of Skagen has been named by a foodie with a special fondness for Skagen as the best he has eaten. Skagen can be served in many different ways. See bottom of recipe.

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You will need

8.5 oz of high-quality cooked shrimp, peeled weight

1/2 red onion, finely chopped and placed in ice-cold water

1/2 - 1 finely chopped red chili

2 tsp of finely chopped dill

Grated zest of 1/2 lemon, washed

1 tsp of lemon juice

1/3 cup of Hellman’s or homemade mayonnaise

1/4 cup of crème fraiche

2 tsp of Dijon mustard

1/2 tsp of honey

Freshly ground black pepper

If needed, a pinch of sea salt

Topping

Vendace roe or any roe of your choice

Sprigs of dill

Small wedges or slices of lemon

Various suggestions for serving accompaniments

White bread, sliced and fried in butter

Homemade or purchased croustades

Fried Gyoza wrappers

Rounds of rye bread, fried in butter

Wheat tortillas or flatbread

Homemade or purchased flatbread crackers

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How to make it

1. Prepare all ingredients by finely chopping the red onion and soaking it in ice-cold water to make it less sharp and crispier. Strain it and squeeze out all the liquid. Peel the shrimp or strain and squeeze out all the liquid if shrimp in brine is used. Finely chop the chili and dill. Grate the lemon zest and squeeze the lemon.

1/2 red onion, finely chopped and placed in ice-cold water

8.5 oz of high-quality cooked shrimp, peeled weight

1/2 - 1 finely chopped red chili

2 tsp of finely chopped dill

Grated zest of 1/2 lemon, washed

1 tsp of lemon juice

2. Mix all the wet ingredients well in a bowl.

1/3 cup of Hellman’s or homemade mayonnaise

1/4 cup of crème fraiche

2 tsp of Dijon mustard

1/2 tsp of honey

1 tsp of lemon juice

3. Add the remaining ingredients except for the shrimp and salt - mix well.

2 tsp of finely chopped dill

1/2 red onion, finely chopped and placed in ice-cold water

1/2 - 1 finely chopped red chili

Grated zest of 1/2 lemon, washed

Freshly ground black pepper

4. Mix in the shrimp and taste to determine if it needs salt (the shrimp may provide enough saltiness). Adjust other seasoning if needed.

8.5 oz of high-quality cooked shrimp, peeled weight

If needed, a pinch of sea salt

Serving suggestions

1. Butter-fried white bread slices topped with Skagen and vendace roe or other optional roe. Decorate with a small piece of lemon and a sprig of dill. The Skagen can also be served with the butter-fried bread on the side, cut into triangles.

White sliced and butter-fried bread

Vendace roe or optional roe

Sprigs of dill

Small wedges or slices of lemon

2. As a filling in ready-made or homemade croustades. Top with a sprig of dill, vendace roe or other optional roe and a piece of lemon.

Homemade or purchased croustades

Vendace roe or optional roe

Sprigs of dill

Small wedges or slices of lemon

3. Fried Gyoza skins topped with Skagen mix and decorated with vendace roe or other optional roe, a sprig of dill, and a small piece of lemon.

Fried Gyoza leaves

Vendace roe or optional roe

Sprigs of dill

Small wedges or slices of lemon

4. Punch out round pieces of kavring (a type of Swedish sweet rye bread). Butter-fry the bread rounds and top with Skagen, vendace roe or other optional roe, a sprig of dill, and a piece of lemon.

Butter-fried rounds of kavring

Vendace roe or optional roe

Sprigs of dill

Small wedges or slices of lemon

5. Serve as pinwheels. Butter wheat tortillas sparingly. Spread a layer of Skagen over the entire surface, and top with a little arugula (optional). Roll up tightly and cut into slices. Place the sandwiches on a serving plate with the cut surface facing up. Serve as is or top with vendace roe or other optional roe, a sprig of dill, and a piece of lemon.

Wheat tortillas

Butter

Arugula, optional

Vendace roe or optional roe, optional

Sprigs of dill, optional

Small wedges or slices of lemon, optional

6. Serve Skagen in a small individual bowl or cups. Top with vendace roe or other optional roe, sprigs of dill, pieces of lemon, and stick 2-3 thin bread and long crackers into the Skagen.

Vendace roe or optional roe

Sprigs of dill

Small wedges or slices of lemon

Homemade or purchased thin bread crackers

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Tips: Save the shells and heads from the shrimp. Put them in a bag and freeze until you have enough to make a seafood stock.