During the Christmas break we had plenty of Toast Skagen at home in Sweden as it is so easy to get hold of good cold water prawns. I love this toast and for one dinner party we made a cured salmon toast as well and served both (although smaller than usual) as a starter. So yummy!

Toast Skagen, serves 4

4 slices white bread

butter for frying

4 lettuce leaved (such as little gem)

 750g cold water prawns, preferably unpeeled

1 batch homemade mayo (without the chipotle paste)

1 tbsp chopped dill

salt, white pepper

lemon, dill and lumpfish roe to serve

Cut out a round of each bread slice using a glass or a cutter. Fry the bread golden brown in butter on both sides. Leave to cool. 

Peel the prawns. Make the mayonnaise. Chop the dill and mix it together. Season. Place a lettuce leaf on each bread round, top with the prawn mixture and decorate with a sliced lemon, roe and dill.

Salmon toast, serves 4

4 slices white bread

butter for frying

4 lettuce leaves (such as little gem)

4 larger slices homemade cured salmon (gravadlax)

100 g Philadelphia

1 tsp paprika

1 tbsp chopped chives

1 small pinch cayenne pepper

salt, white pepper

dill to decorate

Cut out a round of each bread slice using a glass or a cutter. Fry the bread golden brown in butter on both sides. Leave to cool. 

Mix the cream cheese with chives, paprika, cayenne, salt and pepper. Spread the mixture onto the bread rounds. Add the lettuce leaves and roll the salmon slice into a rose and place on top of the lettuce. Decorate with dill and serve.