Skagenröra or räkröra: Toast Skagen
Prawns on toast
Toast Skagen (prawns/shrimp on toast) is a classic, created by a popular Swedish restaurateur, Tore Wretman, just after the WWII and named after a fishing port in Denmark.
The mixture is also called Skagenröra (Skagen mix) or räkröra (prawn mix). Essentially the prawns are mixed with mayonnaise, gräddfil (a bit like sour cream) and some seasoning. The choice of seasoning varies somewhat with tabasco, grated horseradish or brandy being the most common.
• Skagenröra on potato pancakes or baked potatoes makes an excellent lunch.
• Traditionally, toast skagen is served with a big dollop of caviar.
• Instead of brandy you could use a few drops of tabasco or ½ tablespoon of freshly grated horseradish.
• Of course the bread can be toasted, instead of fried, if you prefer!
7 oz. prawns (shrimp), shelled
4 T. mayonnaise
4 T. sour cream
½ t. brandy or horseradish
Salt and pepper to taste
2 T. finely chopped dill
4 Slices of bread
2 T. butter
4 T. caviar
4 Lemon wedges
Pat the prawns dry with paper towels. Keep chilled until needed. Mix the mayonnaise, sour cream, brandy or horseradish, chopped dill, salt and pepper. Keep the mixture chilled. Ten minutes or so before serving, melt the butter in a large frying pan, add the bread slices and fry until golden brown on both sides. Just before serving, add some of the sauce to the prawns until you have a nice consistency. (You might not need it all.) Serve the mixture piled on top of the fried bread and garnish with a dollop of caviar, a sprig of dill and a lemon wedge.