An elegant and easy Swedish appetizer with creamy shrimp salad and a bright and briny caper relish on top.
For the Toasts:
2 tablespoons mayonnaise
2 tablespoons creme fraiche
1 small shallot, minced
1 teaspoon dijon mustard
2 teaspoons lemon juice
1 tablespoon chopped fresh dill, plus more dill sprigs for garnish
½ pound small frozen precooked shrimp, thawed and drained (I use the 91-100 count size)
Coarse salt and freshly ground pepper
4 slices white sandwich bread, crusts removed and each slice cut into 2 triangles
Butter for spreading
Caper relish, recipe follows
For Caper Relish:
2 tablespoons capers, rinsed and drained
½ teaspoon lemon zest
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
Make the Toasts: Whisk mayonnaise, creme fraiche, lemon juice, shallot, dijon and dill together in a small bowl. Gently fold in shrimp. Season to taste with salt and pepper.
Butter both sides of each triangle of bread. Heat skillet over medium heat. Add bread and fry on both sides until golden brown and crispy.
Transfer bread triangles to a clean work surface. Top each toast with shrimp mixture and a small dollop of caper relish. Garnish with dill sprigs. Serve.
If you can’t find small frozen shrimp, you can cut larger shrimp in to ½ inch size pieces.
Keywords: shrimp, toast, Toast Skagen, capers, seafood, salad, appetizer