This recipe uses our 2024 fall seasonal chili crisp, Kraken Sauce!
We recently returned from a trip to Scandinavia, where we witnessed two of our dear friends, Zach and Catharina, tie the knot in the Swedish countryside. Always our partners in hunting down the nearest gastronomic experiences, they curated a detailed guide to the best food and drink in Stockholm for all of their guests. The numerous references to a ‘shrimp sandwich’ did not go unnoticed.
Sure enough, we found a version of toast skagen (Swedish shrimp toast) on the menu at nearly every bar, cafe, and restaurant we visited during our week in Sweden. The shrimp used in toast skagen are from the Baltic Sea and are smaller and sweeter than the shrimp we typically see in the States, kind of like the bay shrimp you’d find on a Shrimp Louie. Swedish toast skagen is essentially a heaping pile of mayonnaise-based shrimp salad, served open face on a slice of buttered and toasted bread, then topped with roe, lemon, and dill. Truly, what’s not to like?
Because we’re fresh off a very shrimpy adventure in Scandinavia, and shrimp is the cosmic Cantonese pairing with the funky garlic chive, our featured recipe for this newsletter is our take on Swedish shrimp toast.
Ingredients:
Serves 4
1 lb cooked shrimp
4 T crème fraîche
2 T mayo
¼ c chopped pickled things, like onions, capers, or peppers
½ small shallot, chopped
1 handful of fresh dill, chopped
1 T Kraken Sauce
Sliced bread
2 T butter
Salmon roe or tobiko
Steps:
- Stir together the crème fraîche, mayo, chopped pickles, shallots, dill, and Kraken Sauce in a bowl until well combined. Adjust for taste if desired. Add the shrimp and fold together.
- Melt the butter in a pan over medium heat. Add the sliced bread and toast until golden brown.
- Assemble: spoon the shrimp salad over each slice of toast. Top with salmon roe, more dill, and Kraken Sauce.
