Scandi shrimp on crispbread

Preparation info
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By Signe Johansen

Published 2018

  • About

This riff on Toast Skagen, a popular dish across seafaring Scandinavia, is a recipe I turn to whenever I get a little homesick for the cold, frozen North. It’s traditionally made with mayonnaise but I’m not the biggest fan of mayo – Greek yoghurt makes for a fresher dish.


  • 1 standard-size round Peter’s Yard crispbread (or 2 and with a little less mixture spread across it)
  • butter, softened
  • 2


Start by spreading the crispbread(s) with a decent layer of butter.

Mix the yoghurt in a bowl with the dill, drained shallot, cucumber and lemon zest. Taste and season with pepper (and a little salt, if you think it needs it).

Spread the yoghurt mixture over the crispbread and top with the shrimps, some extra dill and a spritz of lemon juice if you wish.