This is not the classical Swedish Toast Skagen, that Tore Wretmann invented at Restaurant Riche, it's my take on it. I wish I could use fresh shrimp, but outside of Sweden this is next to impossible, so good quality canned shrimps will have to do. The difference between my Toast Skagen and the original? The classical Skagenröra was made with Mayo and Shrimps only. I add some red onions, some dill, a squeeze of lemon juice and some vendace roe to it. In my mind this really lifts up the dish.

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