Toast Skagen: Shrimp Toast
I will admit that when avocado toast first starting appearing on menus all over town, I refused to entertain even trying it. Just how good could it be? I still haven’t been able to bring myself to order it. When I go out to eat, I want an expert cooking my meal, not just spreading toppings on a piece of toast. My attitude completely changed when my husband and I went to one of our favorite local cafes, 132 Spring, and their special of the day was Skagen. I had never heard of it before and I was truly surprised that my husband ordered it! What does that have to do avocado toast? Nothing at all! Although, it did get my wheels spinning on how to incorporate using leftovers to create a completely different meal. Cooking for two is hard, and we often have bits and pieces of leftovers that go to waste simply because it’s not enough to constitute a meal for two. Sound familiar? Bring on the toast!
Like many recipes that hold the test of time, Skagen was created in a sea captains desperate need to feed his crew with little ingredients available. Of course it has been elevated in many different ways, but the basic ingredients endure.
This is a version I created when I had some shrimp leftovers. It doesn’t really matter how they were cooked, except if they were battered and fried, any cooked shrimp will work with this dish.
Skagen: Shrimp Toast
- 4 slices of sourdough bread, toasted
- 4 cooked shrimp ( I used leftover shrimp from my Shrimp Season post)
- 2 eggs
- 1/4 English cucumber
- 2 TBS fresh dill
- white fish caviar for garnish (optional)
- 1/4 cup sour cream or cream cheese
- 1/4 cup Dukes mayonnaise
- Salt and pepper to taste
Mix the sour cream or softened cream cheese with the mayonnaise, 1/2 of the dill and salt and pepper to taste. Toast the bread. Bring a pot of water large enough to cover your eggs to a boil. Using a spoon, gently slide the eggs into the boiling water and set your timer for 7 minutes. I turn down the heat so that the water is just slightly bubbling to reduce the chance of my eggs breaking. Peel the eggs under cold running water and cut in half. Spread the mayonnaise mixture on the toast and top with the shrimp, cucumbers and eggs! Garnish with the remaining dill and caviar if using.
There are so many variations of this dish the possibilities are endless! You could add cheery tomatoes, capers, bacon, lemon juice, tarragon, parsley, roasted peppers and on and on! What is really surprising is not only is it simple, it is very filling!