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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

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