🇸🇪 SwedenCatalog recipe
Cold peeled shrimp folded through dill mayonnaise and a whisper of lemon, piled onto a fried square of white bread and finished with roe and extra dill.
For 4 servings.
No reviews yet
Cooked this? Be the first to tell everyone how it went.
Sign in to rate and review this recipe.
Sign in to suggest corrections and improvements.
Community posts are opinions, not professional advice. Community guidelines
Videos belong to their creators and play on their platform’s terms — Cibora never re-hosts third-party video.
Buy these ingredients
Links open each store’s own site, where you see their live local prices. Our cost figures in the app are estimates only.
Fold the shrimp, mayonnaise, sour cream, chopped dill and a squeeze of lemon together; season with salt and pepper.
💡 Chop the shrimp roughly rather than mincing — you want to still see whole pieces in the mix.
Fry the bread slices in butter over medium heat until golden and crisp on both sides.
Cut each fried slice into two triangles, or leave whole depending on how you're serving them.
Mound the shrimp mixture generously onto the warm toast.
Top with a small spoon of roe, extra dill and a lemon wedge; serve at once before the toast softens.
Restaurateur Tore Wretman popularized this dish in 1950s Stockholm, naming it for the Danish fishing town of Skagen where much of Scandinavia's shrimp is landed. It became the default opening course of Swedish fine dining almost overnight and shows up just as often at home dinner parties, usually the first thing served before anything more ambitious.
No suggestions yet. Spotted a wrong quantity, a missing step, or a better technique? Suggest it — accepted changes join the recipe’s version history.
Sign in to join the discussion. Reading is open to everyone.
Nothing here yet — questions about technique, timing, and substitutions all welcome.