Toast Skagen

Ingredients

• 10½ ozshrimpcooked and peeled, drained
• 1red onionfinely chopped
• 1 bunchdillfinely chopped, a few sprigs for garnish
• 3½ ozcrème fraîchefor the shrimp mixture
• 4 tbspmayonnaisefor the shrimp mixture
• 1lemonzest grated, about 1 tsp juice, rest cut into wedges for serving
• saltto taste
• black pepperfreshly ground, to taste
• 4light sourdough breadslices, crusts removed, cut into triangles
• 1 ozbutterfor frying the bread
• 2¾ ozvendace roefor topping

Method

1. Prep the onion and dillPeel the red onion and chop it finely. Rinse the dill, shake it dry and chop it finely, setting a few sprigs aside for garnish.
2. Drain the shrimpDrain the cooked, peeled shrimp well in a sieve so the mixture doesn't turn watery.
3. Mix the shrimp fillingIn a bowl, stir together the shrimp, onion, chopped dill, crème fraîche and mayonnaise.
4. Season with lemonGrate the lemon zest and fold it into the shrimp mixture along with about 1 tsp lemon juice. Season with salt and freshly ground black pepper. Cut the rest of the lemon into wedges.
5. Trim and cut the breadRemove the crusts from the sourdough slices and cut each slice diagonally into triangles.
6. Fry the bread in butterHeat the butter in a frying pan over medium-high heat until it foams. Fry the bread for about 1–2 minutes on each side, until golden brown.
7. Top and garnish the toastPlace the warm bread on plates and spoon the shrimp mixture on top. Garnish with vendace roe and a sprig of dill.
8. Serve right awayServe straight away with a lemon wedge.

Tips and variations

For a variation, serve Toast Skagen as a hot dog: fry jumbo shrimp tails in butter and tuck them into warm hot dog buns, with a sauce of crème fraîche and coarse Dijon mustard and a cucumber salad dressed with vinegar and dill. Leave out the mayonnaise, onion and roe. The shrimp mixture can be made ahead and kept in the fridge; spoon it onto the freshly fried bread just before serving so the toast stays crisp.