Toast skagen, or *skagenröra*, refers to the northern Danish town of Skagen. The dish was invented by the Swedish chef, Tore Wretman, in the mid-1950s, on a sailing trip along the Danish coast. Today, it is one of the most popular dishes in restaurants along the Swedish coast.
Michelin-Starred Scandinavian chef Nikas Ekstedt recommends using the salad as a topping on hot dogs, but it also makes a great side dish.
INGREDIENTS
280g/10oz cooked peeled prawns
85g/3oz/6 tbsp mayonnaise
1 tbsp freshly squeezed lemon juice
4 tsp freshly grated horseradish
Excepted with permission from <a href="https://www.amazon.com/gp/product/1910904341/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1910904341&linkCode=as2&tag=craftfocom-20&linkId=2f9134bde952a014f323cfc47a6032c5">Food from the Fire: The Scandinavian Flavors of Open-fire Cooking</a>.
Step 1
Pat the prawns dry on paper towels and chop roughly. Fold in the mayonnaise and lemon juice. Serve with freshly grated horseradish.
Step 2
Excepted with permission from <a href="https://www.amazon.com/gp/product/1910904341/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1910904341&linkCode=as2&tag=craftfocom-20&linkId=2f9134bde952a014f323cfc47a6032c5">Food from the Fire: The Scandinavian Flavors of Open-fire Cooking</a>.
