Shrimp Salad Toast Skagen Recipe
Prep Time:
35 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • 1 large fresh egg yolk
  • 1 teaspoon Dijon mustard
  • 2 teaspoons white wine vinegar
  • ¾ cup neutral vegetable oil (sunflower, safflower, or canola)
  • 12 ounces pre-cooked petite shrimp (thawed, if frozen)
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon creamed horseradish
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon smoked Spanish paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon white pepper
  • 2 tablespoons unsalted European-style butter
  • 4 large slices rye bread
  • 1 small (2-ounce) jar whitefish roe
  • 2 tablespoons thinly sliced shallot
  • 2 tablespoons fresh dill sprigs
Directions
  1. For the mayonnaise, set a medium-sized bowl over a folded towel for stability and add the egg yolk, mustard, and vinegar.
  2. Whisk together until smooth.
  3. Slowly add the oil, drop by drop, while whisking constantly.
  4. Once the mixture starts to thicken, increase the oil to a steady stream and whisk constantly to emulsify.
  5. Add the chopped dill, horseradish, lemon juice, smoked paprika, sea salt, and white pepper, whisking to combine.
  6. Pat the shrimp dry and place it in a bowl large enough for mixing.
  7. Add ⅔ cup of the mayonnaise dressing to the shrimp and gently toss to combine. Reserve the remaining dressing.
  8. Cover the bowl and chill until ready to use.
  9. Melt the butter in a large, heavy skillet over medium heat.
  10. Add the bread slices and cook for about 5 minutes.
  11. Turn the slices and cook on the other side until golden and toasted.
  12. Transfer the toast to a cutting board and cut into halves.
  13. Arrange the toast on a serving platter.
  14. Top the toast with the shrimp salad.
  15. Garnish the shrimp salad with a spoonful of roe, a few shallot slices, and a sprig of fresh dill.
  16. Serve the toast Skagen immediately, with the extra dressing on the side for drizzling.