{"id":8958,"date":"2021-11-03T06:50:56","date_gmt":"2021-11-03T04:50:56","guid":{"rendered":"https:\/\/viikonviini.fi\/toast-skagen\/"},"modified":"2026-07-01T11:27:22","modified_gmt":"2026-07-01T08:27:22","slug":"toast-skagen","status":"publish","type":"post","link":"https:\/\/viikonviini.fi\/en\/toast-skagen\/","title":{"rendered":"Toast Skagen"},"content":{"rendered":"\n

Delicious shrimp toast, or Toast Skagen, is a classic that always hits the spot! It works as an appetizer for a festive dinner or as a treat for a casual get-together. <\/p>\n\n

A 1950s recipe that still rocks<\/h2>\n\n

Toast Skagen is a classic that remains fresh and trendy. It’s named after the port town at the northern tip of Denmark, but was created in the late 1950s by Stockholm restaurateur Tore Wretman. In his hands, many classic Swedish dishes became culinary experiences and gained a whole new status. Toast Skagen is one of them. <\/p>\n\n

A modern take on a classic<\/h2>\n\n

How should this delicacy be prepared? One hallmark of a classic is that its recipes are the subject of ongoing passionate debate. <\/p>\n\n

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What could be a better match for Toast Skagen than Barth Riesling Fructus<\/a><\/strong>, described as a modern interpretation of a Rheingau classic? A fresh, fruity organic wine that is both traditional and modern. Just like the shrimp toast enjoyed with it. <\/p>\n\n\n\n

You can find pricing and product information here<\/strong><\/a>.<\/p>\n\n\n<\/div>\n\n\n<\/div>\n\n

Below you’ll find more excellent drink recommendations and the recipe with ingredients needed for this symphony of flavors.<\/p>\n\n

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Toast Skagen<\/h2>\n\n\n\n

4 dl peeled shrimp<\/p>\n\n\n\n

2 tbsp finely chopped dill<\/p>\n\n\n\n

1.5 dl mayonnaise<\/p>\n\n\n\n

1 tbsp lemon juice<\/p>\n\n\n\n

4 slices white bread<\/p>\n\n\n\n

4 tbsp vendace or whitefish roe<\/p>\n\n\n\n

1 red onion<\/p>\n\n\n\n

salt and pepper<\/p>\n\n\n<\/div>\n\n\n<\/div>\n\n

Here’s how:<\/p>\n\n

Thaw, drain, and pat the shrimp dry. Peel and finely chop the red onion. Rinse, dry, and finely chop the dill. Mix the mayonnaise and red onion together. Add the lemon juice and season with salt and pepper. Mix the shrimp into the mixture just before assembling the servings. Add dill for seasoning (save a little for garnish if you like). <\/p>\n\n

Cut the crusts off the bread slices and fry them in butter in a pan until crispy. Drain excess fat on paper towels. Place the bread on plates and spread the shrimp mixture on top of the bread slices. Garnish with finely chopped red onion, roe, and a sprig of dill. <\/p>\n\n

Compose your own version<\/h2>\n\n

A classic can handle variations. You can make beautiful toasts by cutting round pieces from the bread using a cookie cutter or even a drinking glass. An easy way to make the toasts even more stylish! Toast Skagen can also be made with dark or archipelago bread. A busy party day is made easier with a Skagen sandwich cake, prepared in advance and brought out from the fridge to the serving table. <\/p>\n\n

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Spot the ladybug!<\/h2>\n\n\n\n

Jean-Marc Brocard Chablis Sainte Claire Organic is a delicious dry white wine that pairs well with shellfish as well as pike-perch or perch, sushi, oysters, and blinis. It’s crisply acidic, clearly mineral, buttery, and toasty. A fresh and crisp Chablis that’s suitable for vegans. The bottle label features a ladybug image as a reminder. <\/p>\n\n\n\n

You can find pricing and product information here<\/strong><\/a>.<\/p>\n\n\n<\/div>\n\n\n<\/div>\n\n

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Riesling doesn’t disappoint<\/h2>\n\n\n\n

Wolfberger Riesling<\/strong><\/a> is dry, refreshingly acidic, gently fruity, clean-lined, with notes of apricot and green apple. The long finish is dominated by citrus, shaded with rhubarb and a hint of spice. The wine is also vegan. <\/p>\n\n\n\n

You can find pricing and product information here<\/strong><\/a>.<\/p>\n\n\n<\/div>\n\n\n<\/div>\n\n

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A winner from birth<\/h2>\n\n\n\n

Pares Balta Cava Brut B<\/strong><\/a> was a winner from the start and is among the most popular sparkling wines. This refreshingly acidic sparkling wine has floral freshness and nuance. It forms a perfect flavor pairing with Toast Skagen and fish and shellfish dishes. It’s also an excellent toast wine and social wine. It’s organic, vegan, and packaged in an environmentally responsible bottle. <\/p>\n\n\n\n

You can find pricing and product information here<\/strong><\/a>.<\/p>\n\n\n<\/div>\n\n\n<\/div>\n\n

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A multidimensional wine from three grapes<\/h2>\n\n\n\n

Wolfberger W3<\/strong><\/a> is a versatile wine, as the name hints. (W)3 indicates the wine contains three Alsace grape varieties: Muscat, Pinot Gris, and Riesling. This multidimensional quality makes it a versatile wine that pairs wonderfully with shellfish and fish dishes, among others. The fresh acidity and citrus notes complement the flavors of Toast Skagen. <\/p>\n\n\n\n

You can find pricing and product information here<\/strong><\/a>.<\/p>\n\n\n<\/div>\n\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Delicious shrimp toast, or Toast Skagen, is a classic that always hits the spot!…<\/p>\n","protected":false},"author":1,"featured_media":8960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_page_background_color":"","_page_header_background":"","footnotes":""},"categories":[431,463],"tags":[],"makuelamys":[],"class_list":["post-8958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-wine","category-sushi-shellfish-and-fish"],"acf":[],"_links":{"self":[{"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/posts\/8958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/comments?post=8958"}],"version-history":[{"count":1,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/posts\/8958\/revisions"}],"predecessor-version":[{"id":8962,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/posts\/8958\/revisions\/8962"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/media\/8960"}],"wp:attachment":[{"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/media?parent=8958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/categories?post=8958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/tags?post=8958"},{"taxonomy":"makuelamys","embeddable":true,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/makuelamys?post=8958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}