الصورة قريبًا
مبتدئ
French
Classic French Omelette
المصدر: شيف
10 دقيقة1300 سعرة
نباتيخالٍ من الغلوتينقليل الكربوهيدرات+1
Toast Skagen
Cold prawns folded through mayonnaise, crème fraîche and a great deal of dill, piled on butter-fried bread with a spoon of roe on top — invented on a boat in 1956.
المصدر
الوصفة من The Swedish smörgåsbord · 🏺 تقليدي · The cold table — herring first and in silence, then the salmon, then the eggs, then everything else, with a clean plate for each round.
Swedish · 1956 starter — The dish has a named originator, Tore Wretman, but no published recipe of his is used here and it has been a standard Swedish menu item for seventy years, so `source.cook` is left unset. The cited article confirms the toasted bread, the prawn-and-mayonnaise mixture, the dill, the roe and the 1956 origin. Quantities and method are this book's own.
شاهد طريقة التحضير · 3 فيديو
⏱ 25 دقيقة🍽 4 حصة🔥 460 سعرة🇸🇪 السويد
سمكيخالٍ من المكسرات
الخطوات
Drain the prawns thoroughly and pat them dry on kitchen paper.
💡 Wet prawns thin the dressing within minutes and the whole thing slides off the toast. Dry them properly.
Mix the mayonnaise, crème fraîche, dill, onion, lemon zest, half the juice, salt and pepper.
Fold in the prawns gently. Taste and add the rest of the lemon juice if it needs lifting.
Fry the bread in the butter over medium heat, 2 minutes a side, until gold and crisp at the edges.
Pile the prawn mix high on each slice — generously, it should look almost unstable.
Spoon the roe on top, add a sprig of dill and a lemon wedge, and serve straight away.
💡 نصائح
- Tore Wretman put it on a menu in 1956, named after a boat race to Skagen. It is one of the very few modern dishes Sweden treats as traditional.
- Assemble at the last second. Made in advance, the bread goes soggy and the dressing weeps.
- More dill than you think is right. It should be visibly green through the mixture, not a hint.
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