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Toast Skagen

Toast Skagen is an elegant combination of prawns and other ingredients on a small piece of sautéed bread. When you really want to celebrate something, be extravagantly generous with the whitefish roe. The sprig of dill on the top serves as a fanfare.

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Photo: Jakob Fridholm/imagebank.sweden.se

An elevated piece of bread

Named after a fishing port at the northern tip of Denmark, toast Skagen is typically served as a starter at Swedish dinner parties. It was created by the popular Swedish restaurateur Tore Wretman. More than anyone else, he embraced Swedish culinary traditions during the decades immediately after World War II. At a time when home cooking was starting to fade away and be replaced by foreign fast food, he also elevated classic Swedish dishes into fancy restaurant repertoire, lending them new status.


(4 servings)
4 slices of white bread
320 g (11 oz) peeled prawns (shrimps)
4 tbs mayonnaise
1 tbs Dijon mustard
150 g (5 oz) whitefish roe
50 g (2 oz) fresh dill
1 lemon


Cut off the crusts of the bread slices. Sauté the bread golden brown on both sides in a little butter. Place on paper towels. If the prawns are large, cut them into smaller pieces. Save four sprigs of dill for garnishes. Finely chop the rest of the dill and mix with the prawns, mayonnaise and mustard. Apportion the mixture on the slices of sautéd bread. Shape the whitefish roe like eggs and place on top of each toast. Garnish each with a sprig of dill and serve with a slice of lemon.

Last updated: 25 March 2014

Carl Jan Granqvist & Lena Katarina Swanberg

Innkeeper Emeritus Carl Jan Granqvist selected the dishes. Journalist and author Lena Katarina Swanberg wrote the texts. Translation: Victor Kayfetz.