Skagen
Toast Skagen, this sofa shrimp and bleak roe is created by Tore Wretman. More than any other, this popular Swedish restaurant has been a champion of the Swedish culinary traditions in the post-war period. While the home cooking was being forgotten in favor of fast food from abroad, he has given their pedigree traditional dishes by placing them on the menu of great restaurants. A Toast skagen (named after a Danish fishing port) input alone is synonymous with celebration. And still more prosperous, you can add a healthy surplus of bleak roe. The plume of dill sounds like a marching band. Carl Jan Granqvist, hotelier-restaurateur emeritus, has selected the dishes. The texts are Katarina Swanberg, journalist and writer. Bon appetite! Or as we say in Swedish: Smaklig måltid!. Copyright 2005 © This text is published by the Swedish Institute on www. sweden. themselves. All material on this site are protected by Swedish legislation on copyright and may not be reproduced, transmitted, displayed, published or broadcast without the prior written permission of webmaster@sweden. se. Photos or illustrations may not be reproduced separately. Details on copyright and permissions. Remove crust from bread. Brown them on both sides in a little butter. Place on paper towels. If shrimp are large, cut them into pieces. Set aside four sprigs of dill for garnish. Finely chop the dill and mix with shrimp, mayonnaise and mustard. Spoon mixture over toast. Place a ball on each sofa oval egg bleak. Garnish with sprigs of dill. Serve with a lemon wedge. . . .
