Toast Skagen with Shrimp

Ingredients

• 12 oz cooked Shrimp, chopped if large
• ⅓ cup mayo
• ⅓ cup sour cream or crème fraîche
• 3 tbsp fresh dill, chopped, plus fronds to garnish
• 1 tbsp lemon juice + zest of half the lemon
• 1 tsp dijon mustard
• 4 slices good white bread or brioche
• Butter, for frying the bread
• Salmon roe, if you're feeling regal (optional)

Method

1. Stir together the mayo, sour cream, dill, lemon juice and zest, dijon, and a pinch of salt and white pepper.
2. Fold in the Shrimp gently — it's a salad, not a spread. Chill while you handle the bread; skagen improves with 10 quiet minutes.
3. Fry the bread in butter over medium heat until golden on both sides — Swedish law (unwritten but enforced) says the bread must be fried, never merely toasted.
4. Taste the skagen: it should be creamy, herby, and bright. More lemon is usually the answer.
5. Pile the mixture generously onto the warm bread, garnish with dill fronds (and roe if using), and serve immediately with the smug serenity of a Stockholm café.