What kind of shrimp is used for Toast Skagen?

Small, sweet cold-water shrimp, sold cooked and peeled. Larger shrimp work if you chop them into small pieces.

Can I use sour cream instead of crème fraîche?

Yes. Sour cream is a little tangier and thinner; use a touch less so the mixture stays thick.

Toast Skagen (Swedish Shrimp Toast)

Sweet cold-water shrimp folded into a dill, lemon and crème fraîche dressing and piled on butter-fried toast, topped with roe and fresh dill. Serves 4 as a starter.

No added sugar

Contains: milk, egg, fish, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 20 min
Cook 5 min
Total 25 min
Yield 4 servings
Level Easy

Updated November 4, 2026

Two slices of butter-fried toast topped with shrimp in dill dressing, orange roe, dill and lemon

Toast Skagen is the starter you will see on almost every Swedish restaurant menu. It was created in the 1950s by the Swedish restaurateur Tore Wretman and named for Skagen, the fishing town at the northern tip of Denmark. Small, sweet shrimp are bound in a light dill and lemon dressing and spooned onto a slice of bread fried in butter.

Use the small cold-water shrimp sold cooked and peeled, often labeled North Atlantic or salad shrimp. The roe on top is traditional and adds a salty pop, but the toast is still excellent without it.

Ingredients

Shrimp mixture

1 pound cooked and peeled small cold-water shrimp, thawed and patted dry
1/3 cup mayonnaise
1/3 cup crème fraîche or sour cream
1 teaspoon Dijon mustard
1 small shallot, very finely chopped
2 tablespoons finely chopped fresh dill, plus sprigs for garnish
1 teaspoon fresh lemon juice
Salt and white pepper, to taste

Toast

4 slices firm white sandwich bread, crusts removed
2 tablespoons unsalted butter
2 ounces whitefish roe or salmon roe (optional)
1 lemon, cut into wedges

New to an ingredient? See Creme fraiche, Shallots in our kitchen glossary.

What you’ll need

mixing bowl
large skillet

Instructions

Make the dressing. In a bowl, stir together the mayonnaise, crème fraîche, mustard, shallot, chopped dill and lemon juice.
Add the shrimp. Squeeze any water from the shrimp, chop any large ones, and fold them into the dressing. Season with salt and white pepper and refrigerate while you make the toast.
Fry the bread. Melt the butter in a large skillet over medium heat and fry the bread for 1 to 2 minutes per side, until golden and crisp.
Assemble. Set a slice of toast on each plate and pile the shrimp mixture on top. Add a spoonful of roe, a sprig of dill and a lemon wedge, and serve right away.

Nutrition per serving (estimated)

400Calories

18 gCarbohydrates

2 gFiber

16 gNet carbs

26 gProtein

25 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

No added sugar

Tips

Dry the shrimp well. Thawed shrimp release water that will thin the dressing.
Make the shrimp mixture up to 4 hours ahead and fry the toast just before serving so it stays crisp.

Storage and leftovers

Make ahead

Make the shrimp mixture up to 4 hours ahead and fry the toast just before serving so it stays crisp. Refrigerate leftover shrimp mixture up to 1 day.

Questions about this recipe

What kind of shrimp is used for Toast Skagen?: Small, sweet cold-water shrimp, sold cooked and peeled. Larger shrimp work if you chop them into small pieces.
Can I use sour cream instead of crème fraîche?: Yes. Sour cream is a little tangier and thinner; use a touch less so the mixture stays thick.