Skip to main content

Skagen Macka #FishFridayFoodies


It's time for Fish Friday Foodies' October event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try!

This month Sue of Palatable Pastime rallied the Fish Friday Foodies to make fish or seafood sandwiches.

The Fish Sandwich Smörgåsbord




I considered what to make and asked Sue if she was okay with an open-face sandwich. She was! So, I decided to go with Sweden’s traditional skagen macka - sometimes known as Toast Skagen, or Skagen Toast.

Let's get this out of the way, in the event that you're geographically savvy and know that Skagen is actually a port town in Denmark! This prawn and crème fraîche-topped toast is Swedish through and through. If you’re craving an authentic Danish open-faced sandwich, you would need to order a smørrebrød instead.

Ingredients serves 4

  • 24 prawns (this was 6 per person on a 4" length of brioche), peeled and cooked
  • 1 T fresh dill, chopped + more for garnish
  • 2 T pickled red onions
  • zest and juice from 1 organic lemon
  • 4 T crème fraîche + more for serving
  • freshly ground sea salt 
  • freshly ground pepper
  • four 4" length of brioche sliced open


Procedure
Place prawns into a medium mixing bowl with the pickled onion, dill, lemon zest, lemon juice, and crème fraîche. Season with a couple turns of salt and pepper. Gently mix together. 

Toast your brioche in the oven or on a skillet. Smear a little crème fraîche on each length of brioche and arrange prawns on the bread. Sprinkle again with salt and pepper. Garnish with more fresh dill. Serve immediately.

Comments

  1. So glad you got this done in time to join us. Wish I had eaten at your house last night....We had grilled Italian Sausage Sandwiches LOL

    ReplyDelete
    Replies
    1. Yes...it's been a crazy couple of months! I'm just counting the days till summer break for the boys.

      Delete
  2. It looks great, Camilla! I love crème fraîche! P~

    ReplyDelete
  3. Wonderfully creative! Thanks for joining us this month.

    ReplyDelete
    Replies
    1. Thanks for hosting, Sue. It was a fun challenge.

      Delete
  4. This sounds delicious! I bet it would be great on bagels too (but then it wouldn't be Swedish).

    ReplyDelete
    Replies
    1. Now that sounds delicious, too. Thanks for stopping by!

      Delete
  5. I'm glad you clarified about Skagen, I was wondering. Great looking sandwich, and one I think I need to try. Just don't tell my fellow Danes I'm making a Swedish sandwich. LOL

    ReplyDelete
  6. Looks and sounds delicious! I'm a big creme fraiche fan.

    ReplyDelete
  7. Love these Swedish open sandwich ...simple and delicious.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P