Swedish toast Skagen (prawn toasts)

Sit back and let some of the world’s prized dishes come to you with this delicious Swedish toast Skagen recipe!

By Nadia Lim
  • 25 mins cooking
  • Serves 4
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  • 200-250g raw shelled prawns, tails on
  • 3 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • 2-3 tablespoons chopped fresh dill, plus extra to serve
  • 2 tablespoon lemon juice, plus lemon wedges to serve
  • 1 tablespoon finely chopped onion
  • 1 teaspoon grated horseradish (optional)
  • 4 slice rye or brioche bread, crusts removed, buttered on both sides
  • 2 tablespoon fish or salmon roe, to serve (optional)


  • 1
    Poach the prawns for a few minutes in a small pot of salted, simmering water until just cooked through. Drain, remove and discard the tails, pat flesh dry with paper towels and chop.
  • 2
    Place chopped prawns, sour cream, mayonnaise, dill, lemon juice, onion and horseradish (if using) in a bowl and mix to combine. Season to taste with salt.
  • 3
    Heat a frying pan to medium and fry bread for 2 minutes on each side or until toasted. Cut into triangles.
  • 4
    Serve toasts topped with prawn mixture, a tip of a teaspoonful of fish roe (if using) and extra, roughly chopped dill with lemon wedges for squeezing.

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