The more famous cousin to this recipe is the classic Toast Skagen (prawns with mayonnaise and dill served on buttery toast) served at many restaurants and dinner parties over the years. I absolutely love it. But this Toast Öjeby is lovely too and very different in flavour.
The key ingredients here are crayfish tails (buy good quality ones), sharp cheese, caraway seeds and honey. Mayonnaise to bind it all together and dill to complement the crayfish. It really is superb and a great example of Scandinavian flavours!
I served mine on thin slices of baguette fried golden in butter and I promise you that’s all you need (bar a nice glass of white wine) to enjoy this.
Öjebytoast, serves 4
Translated from and adapted after Annika’s recipe.
340 gram crayfish tails
125 gram Swedish Västerbotten cheese, which I substituted with sharp cheddar, finely grated
1 tbsp caraway seeds
2 tbsp dill, finely chopped
1 tsp honey
3 heaped tablespoons homemade (omit the chipotle) or Hellman’s mayonnaise
Drain the crayfish tails if needed and finely chop them. Mix with mayonnaise, grated cheese, caraway seeds and dill. Add the honey to taste, but you need at least a teaspoon. Season. Place in the fridge for 30 minutes. Serve on slices of baguette, fried golden in salted butter. And a glass of wine.