Swedish Shrimp Toast
– Rye bread (or oat crackers for a lighter option)
Pickled red onion
– Little gem lettuce leaves
HOW TO MAKE
Variant 1 – Scandi Classic with a Twist
Toast the rye bread (or oat crackers) in the oven for about 15 minutes at 150°C and cut into bite-size squares.
Mix the curry powder or roti masala with mayonnaise (or a mayo–yoghurt mix) and spread generously over the toast.
Top with chopped hard-boiled egg and a small pile of cocktail shrimp.
Finish with pickled red onion, fresh dill, and a few pomegranate seeds for a fresh, colourful touch.
For the pickled red onion, combine vinegar, water, agave, brown sugar, chili flakes, peppercorns and a bay leaf. Let it sit for a few hours or overnight — it keeps well in the fridge for up to 10 days.
Variant 2 – Nordic Fusion Fresh
Place little gem lettuce leaves inside scallop shells for a refined presentation.
Mix lemon juice with mayonnaise and spread a thin layer inside each lettuce cup.
Add smashed avocado seasoned with salt and pepper.
Top with large cold-water prawns.
Finish with pickled red onion, plenty of lemon zest, and fresh dill.
A lighter, fresher bite with a luxurious Nordic feel.
Sweater Polo RetoucheGrey Melange
Jeans MontrougeBlanche
