Toast Skagen is a bite–sized appetiser relished across Sweden that's actually named after a small Danish fishing town, . However, its invention is credited to Swedish chef, Tore Wretman.
According to food culture expert, associate professor Richard Tellström, Wretman stuck to a few simple ingredients when creating the dish post-World War II. It's made of butter-fried white bread with the edges cut off and topped with peeled prawns mixed with mayonnaise. It's garnished with a slice of lemon and dill.
"[Wretman's] gastronomic philosophy was to keep the food simple since he was sort of revolting against the chefs prior to him who overdecorated everything in a French style, Tellström explains. "I would say you should treat the toast Skagen as a gastronomic example of Scandinavian modernism."
There are several variations of the snack. You can substitute the mayonnaise with yoghurt, sour cream or crème fraîche, and add ingredients like dill, lemon zest and juice, horseradish and red onion. It often comes with roe and sometimes with caviar. The bread base can also differ, from rye and sourdough to crisp bread.
Toast Skagen also comes in different portions. Linda Stanes, co-founder and operations manager of Sydney's restaurants, says, "Restaurants may have it as an entrée on the menu…it's a small piece of bread, just like a bite-size. Whereas, cafes and delis and fish trucks would have it as a baguette roll or on a big piece of bread."
Prawn and caviar on toast (toast skagen) Source: Supplied
You should treat the toast Skagen as a gastronomic example of Scandinavian Modernism.
Toast Skagen is somewhat of a celebratory food. It's often served as a canape at weddings and other Swedish festivities. Stanes associates it with smörgåsbords too.
"We have a spread of all the traditional treats like a buffet, and we will have the Skagen on there 100 per cent of the time…particularly at Easter time, Midsummer (which is the summer solstice festival – the biggest holiday of the year)."
Her family ate it around Christmas time and during other holidays.
Where to eat toast Skagen in Australia
Even though Australia has warm weather and a strong seafood culture, toast Skagen is not so common.
At Fika Swedish Kitchen, which now has three locations across Sydney, toast Skagen is served as a main course and has been one of the top three dishes since it opened in Manly in 2013.
It's like the perfect balance of all the different flavours you want.
"It's like the perfect balance of all the different flavours you want," Stanes says. "It's got the creaminess from the mayonnaise, a lot of lemon juice and lemon zest.
"We have finely chopped red onion, chives and dill, and then the horseradish cream and mustard. And then we toss the prawns in this whole mix."
The eateries' version is so popular that they now sell the prawn mixture by the jar, which is how it's sold at Swedish supermarkets and delis.
Toast Skagen is also on the menu at in Surry Hills, and at , Paddington, both located in Sydney. At the latter venue, toast Skagen has been transformed into 'Skagen-inspired salmon' in which salmon takes the place of prawns. This is mainly because the venue can't source the prawn species used in Skagen toast.
SKAGEN RECIPE
Prawn and caviar on toast (toast skagen)
The dish is on the summer menu at in Queensland too. Chef Martin Niklasson thinks toast Skagen is somewhat under-appreciated here.
"I think it deserves more attention in Australia," Niklasson says. "You've got such a beautiful warm summer and you just want something nice, light and fresh."
If you're lucky enough to find it, take the opportunity to try this simple but special Swedish favourite.
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SWEDISH KITCHEN
Swedish rissoles
