Toast Skagen (Swedish Shrimp Salad Toast)


We’ve had beautiful weather here in Bergen the past few weeks, which has meant lots of brunches outside in the sun. And one of my favorite Scandinavian brunch staples is Toast Skagen.

Toast Skagen is made with toasted white bread topped with a heaping portion of Skagenröra, which is a Swedish shrimp salad usually made with shrimp, dill, chives, and a dressing of lemon juice, mayonnaise and sour cream or crème fraîche. The Skagen Toast is then topped with lemon, fresh dill and a spoonful of fish roe before serving.

Toast skagen Swedish shrimp salad toast

Named after a Danish fishing port, created by a Swedish chef, and a regular on Norwegian plates, Toast Skagen really is a Scandinavian favorite. Toast Skagen feels a bit fancier than the standard open faced shrimp sandwiches you’ll often see in Norway, and it can be made with large slices of toasted white bread for lunch, or smaller pieces of toast for an appetizer.

making toast skagen

After rinsing the shrimp and crayfish tails gently pat them dry so that your Skagenröra doesn’t have too much liquid. Of course the shrimp have a lot of liquid in them naturally, so you don’t need to fully drain them, just pat off the excess. If you’re using frozen cooked shrimp, run them under water for about five minutes, until they thaw.

drying shrimp for skagenröra

I include crayfish tails with the shrimp to add a bit more depth to the Skagenröra, but you can also make this with just shrimp, or add crab or lobster to the mix. In Norway I often see Skagenröra made with shrimp and langoustine as well.

chopping shrinp for skagenröra Swedish shrimp salad
mixing skagenröra dressing for toast skagen

Some people make Skagenröra with red onion, but I prefer the taste of chives. Use whichever you have on hand or prefer.

Pour the dressing onto the shrimp mixture slowly while stirring occasionally, as you might need a bit less dressing. You don’t want the Skagenröra to be too thin.

mixing skagenröra
mixing skagenröra

You don’t need to serve the Skagenröra on toast. You can eat it on rye bread, on thin crackers, on top of your salad, or if you’re feeling very Scandinavian, use Skagenröra as a hotdog topping (I was incredibly skeptical until I tried it, but it’s actually so tasty).


Any white bread, brioche or baguette will work for Toast Skagen. You can spoon the Skagenröra onto large slices or small baguette slices, or if making as an appetizer you can cut your bread into smaller circles or triangles. I used Norwegian spiralloff, which is a bit narrower than a regular loaf of white bread.

toasting bread and butter

You can simply butter both sides of the bread before toasting in a pan, or if you want the toast extra buttery, add a few cubes of butter directly into your pan as well.

toasting bread and butter
assembling toast skagen

The fish roe in the Skagenröra and on top of the Toast Skagen is totally optional, but if you enjoy the flavor I think a spoonful of fish roe makes the Toast Skagen more festive. I used masago here, but any red fish roe works (black might look a bit less appealing).

Swedish toast skagen

You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.

Toast skagen Swedish shrimp salad toast

Toast Skagen (Swedish Shrimp Salad Toast)

Toast Skagen is made with white bread toasted in butter and topped with skagenröra, a creamy shrimp salad.
5 from 3 votes
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Course: Appetizer, Lunch
Cuisine: Swedish
Keyword: salad, sandwich, seafood
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6
Author: Silvia



  • 1 1b cooked shrimp, without shells
  • 1/2 lb crayfish tails (can use more shrimp instead)
  • 1 tbsp chopped dill
  • 2 tbsp chopped chives
  • 1/2 lemon
  • 6 tbsp sour cream (or crème fraîche)
  • 5 tbsp mayonnaise
  • 2 tbsp red fish roe (optional)


  • 6 slices white bread
  • 2 tbsp butter


  • red fish roe
  • lemon
  • fresh dill



  • Rinse the shrimp and crayfish tails and pat dry with a paper towel.
  • Chop about half of the shrimp and crayfish tails into smaller bits. Set aside a handful of shrimp for garnish, if you wish.
  • Chop the dill and chives and mix together with the shrimp and crayfish in a large bowl. Add the zest of about half a lemon to the mixture.
  • In a separate bowl, whisk together the sour cream, mayonnaise, and about a tablespoon of lemon juice. Set aside the other half of the lemon for garnish.
  • Stir the dressing into the shrimp mixture. Add the fish roe and stir well.


  • Butter six slices of white bread (more if using sliced baguette) generously on both sides.
  • Fry in a frying pan on medium heat until both sides are golden.


  • Scoop a generous portion of skagenröra onto each toast slice. Garnish with shrimp, a teaspoon of fish roe, a small slice of lemon, and fresh dill.


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