Toast Skagen

This is a classic from danish kitchen. I have offered it already some years, but have notiched that it is now on list in many trendy restaurants.

You need good shrims, the bigger, the better.

Take shells away. But do not throw them in waste. From the shells you can create exellent sauce for fried fish!  I´ll write how in future....  Kris is here doing the job (these shots were taken in working session at Petäjälinna Chalet).

Cut bunches of  chives and dill. Too not cut too small, these things need to be seen in final salad

Add well dried shrims. Now add skin of one lemon. Then cut the lemon in halves and sqweese also the juice in. You have to do it now, since lemonjuice reacts with mayonnaice....Adding it now, the shrims will suck the liquid, and there will be no risk of ruining mayonnaise later.

Mix half a teaspoon of Dijon mustard and mayonnaise together. Mayonnaise should be as light as possible. Mix flavoured mayonnaise with other incrediences. Add some salt and black pepper.

 Lay a piece of toast on table, and moisture it with olive oil. Put salad on top of the toast.

Decorate and serve immediately.

Bon appetit !