Toast Skagen with Prawns and Lumpfish Roe

Toast Skagen with Prawns and Lumpfish Roe © kvalifood.com

Toast skagen is the restaurant classic that differs from the everyday skagen salad by being served on toasted white bread and topped with lumpfish roe. It is more festive and a little richer than the rye bread version. Texture and presentation matter more here than in the everyday version.

Toast skagen assembly with prawns and lumpfish roe © kvalifood.com
Toast skagen assembly with prawns and lumpfish roe © kvalifood.com

Ingredients

Yields 4 servings

Skagen salad

  • 350 g peeled prawns
  • 4 tbsp mayonnaise
  • 1 tbsp crème fraîche 38%
  • ½ red onion, very finely chopped
  • 3 tbsp finely chopped dill
  • 1 tsp lemon juice
  • Salt
  • Pepper

Assembly

  • 4 slices white toast bread (or white bread)
  • 20 g butter, for toasting
  • 80 g lumpfish roe (black)
  • Fresh dill
  • ½ lemon, in wedges
  • Red onion in thin rings, for garnish, a little

Directions

Skagen salad

  1. Mix together mayonnaise, crème fraîche, red onion, dill and lemon juice.
  2. Fold in the prawns.
  3. Season with salt and pepper.

Assembly

  1. Toast the bread slices in butter in a pan or in a toaster until golden and crisp.
  2. Cut the slices on the diagonal or trim the crusts for a neater result if you like.
  3. Spread the skagen salad generously on the toasted bread.
  4. Top with a good spoonful of lumpfish roe in the centre.
  5. Garnish with fresh dill and red onion rings.
  6. Serve immediately with lemon wedges — the bread softens quickly.