Toast Skagen

Ingredients

• 500 g cooked, peeled small shrimp, patted dry
• 4 tbsp mayonnaise
• 3 tbsp crème fraîche
• 1 tsp Dijon mustard
• 2 tbsp finely chopped fresh dill, plus extra sprigs for garnish
• 1 tbsp finely chopped chives
• 1 tsp lemon juice, plus 4 lemon wedges for serving
• Salt and white pepper, to taste
• 4 thick slices white bread or seeded rye
• 2 tbsp butter, for frying the bread
• 4 crisp lettuce leaves
• 4 tsp orange trout roe (löjrom) or whitefish roe
• 1/2 small red onion, very finely diced (optional)

Before you cook

• Pat the shrimp completely dry with paper towels so the dressing doesn't turn watery
• In a bowl, stir together the mayonnaise, crème fraîche, mustard, lemon juice, dill, and chives with a pinch of salt and white pepper
• Fold the dried shrimp gently into the dressing so they stay whole, then cover and chill for at least 15 minutes
• Wash and dry the lettuce leaves
• Cut the lemon into wedges

Steps

1. Melt the butter in a wide skillet over medium heat until it foams
2. Lay the bread slices in the skillet and fry for about 2 minutes per side, until deep golden and crisp
3. Move the fried bread to plates and let it cool for a minute so the topping won't slide off
4. Lay a lettuce leaf on top of each slice of toast
5. Taste the chilled shrimp mixture and adjust the salt, pepper, or lemon juice if it needs it
6. Spoon a generous mound of the shrimp mixture onto each lettuce-topped toast
7. Top each mound with a small spoonful of roe
8. Scatter the diced red onion over the top if you're using it
9. Garnish with a sprig of dill and serve right away with a lemon wedge on the side