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Summer of Sweden - Week 2 - Toast Skagen - Sweden

This is week 2 of my Summer of Sweden series and I have selected one of my favorite Swedish appetizers for this week - Toast Skagen. I discovered this dish on a previous trip to Sweden when we spent several beautiful summer afternoons enjoying Toast Skagen with a glass of white wine in beautiful and picturesque Soderköping on the East coast of Sweden. On this trip to Sweden, I am on a quest to discover the best Toast Skagen in Östergötland (East Gothland) a region in Southern Sweden. Toast Skagen is named after Denmark's northernmost town and a well known fishing port. I have never been to Skagen but I hear interestingly enough that the locals do not know the dish.

Toast Skagen

Preparation time: 20 minutes

Cooking time: 5 minutes

Total time: 25 minutes

Ingredients (serves 4)

  • Shrimp

1 tablespoon olive oil

1 clove garlic, minced

1 tablespoon onions, diced

0.5lb/8oz/227g baby shrimp

½ lemon, juiced

Freshly ground black pepper to taste

1 bay leaf

Salt to taste

  • Dill sauce

½ cup mayonnaise

½ cup plain yogurt

2 green onions or scallions, diced

2 tablespoons of dill, finely chopped

1 teaspoon lemon juice

1 teaspoon honey

¼ teaspoon nutmeg

Freshly ground black pepper to taste

  • 4 slices fresh bread drizzles with olive oil or knäckebröd (crisp bread)

  • 1.7oz/50g red roe or caviar

  • Optional ingredients (garnish)

4 lemon wedges or slices

Fresh dill


  • Heat the olive oil over medium heat and fry the garlic and onions for 2 minutes

  • Add the baby shrimp, lemon, black pepper, bay leaf and salt, then cook for 3 minutes; remove from heat and allow to cool

  • Combine all the ingredients for the dill sauce in a bowl and mix thoroughly

  • If using fresh bread, toast the bread at 400°F/200°C for 5 minutes; If using the crisp bread, use as is

  • Top the bread with shrimp, then sauce, then red roe or caviar

  • Garnish with lemon wedges or slices and fresh dill

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