Toast Skagen
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Martha Stewart Living, January 2013
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Makes 16 toasts
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Ingredients
- 3 1/2 tablespoons mayonnaise (preferably Swedish)
- 3 1/2 tablespoons creme fraiche
- 3 tablespoons finely chopped fresh dill, plus dill sprigs, for garnish
- 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground white pepper
- 1 pound precooked peeled small shrimp (preferably Swedish) or rock shrimp, patted dry and cut into 1/2-inch pieces if large
- 2 tablespoons unsalted butter, divided
- 4 slices white Pullman bread, crusts removed, bread cut into 4 triangles
- 4 ounces golden whitefish caviar (paramountcaviar.com), for garnish
- 16 lemon wedges, for serving
Directions
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Stir together mayonnaise, creme fraiche, chopped dill, lemon juice, salt, and pepper in a medium bowl until well combined. Stir in shrimp.
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Melt 1 tablespoon butter in a skillet over medium-high heat, and saute half the bread triangles until golden brown and crisp. Transfer to a plate, and saute remaining bread in remaining tablespoon butter.
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Spoon a generous amount of shrimp mixture onto toasts. Top each toast with caviar, and garnish with dill sprigs. Serve with lemon wedges. Shrimp mixture can be refrigerated 1 day.
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