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Sharing our food heritage with you

Skagen Cake

Skagen Cake

Skagen Cake

 

I came up with this version of Skagen Cake a few years ago after being inspired by Toast Skagen. The original recipe for Toast Skagen was made by the Swedish Restaurateur Thore Wretman. Named after a fishing port at the northern tip of Denmark, toast Skagen is typically served as a starter at Swedish dinner parties.

When I was growing up in Sweden, smörgåstårta – sandwich cake was often served at dinner parties. It felt like a natural step to reinvent this recipe and share it just in time for the festive season. Skagen Cake is a Swedish inspired lemon infused dish with prawns.

Picking the right ingredients is paramount for this recipe. I have used both fresh and frozen prawns and found that using frozen shelled prawns does not impact the taste much. I personally use both depending on how much time I have available to me. Selecting a good quality prawn is important as this is the key to nailing this recipe, so make sure you choose the one with great taste and quality.

Now Let’s get to the recipe.

 

Ingredients you need for Skagen Cake

1 cob or sourdough loaf

4 tbsp dill finely chopped

400 gm creme fraiche

Tabasco to taste

For Garnish/icing – lemon, caviar, apple, etc. according to your choice.

 

For Filling

800 gm raw prawns – peeled & cooked

200 ml mayonnaise

4 tbsp chives finely chopped

2 tbsp lemon juice1

10 tbsp red onion finely chopped

Ingredients for Skagen Cake

Instructions

Peel and devein the prawns and cook for a couple of minutes in unsalted water till the prawns just turn pink. Drain and let cool.

Finely chop chives and red onion approximately half an onion and put into a large bowl. Add lemon juice and mayonnaise and a pinch of sea salt and black pepper.

Finely chop the prawns and add to the bowl. Cooking tip: If you have a Thermomix put the prawns in for 3 seconds at speed 6, or about the same time in a blender. However, be careful that the texture of the prawns should be just chopped and not a paste.

Next, add the tabasco to taste and mix the prawn mixture well. The tabasco should leave a tangy element of surprise to the dish.

Finely chop the dill and put into a smaller bowl, then add the creme fraiche and another pinch of sea salt and mix well together.

Cut the crust off the bread thoroughly including the bottom of the cob loaf, then cut the bread lengthwise to create a “cake look” with different layers. Each layer should be about 2-3 cm thick.

Skagen Cake Cut Cob loaf

Spread the prawn mixture on each layer evenly.

Skagen Cake Bottom layer

Then take the dill paste and ice the cake with it. I used lemon slices, caviar, prawns, and apple peel to garnish.

Skagen Cake IcedYou can decorate it as you like and enjoy!

Skagen Cake

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Skagen Cake

December 21, 2020
: 8
: 30 min
: 20 min
: 50 min

By:

Ingredients
  • 1 cob or sourdough loaf
  • 4 tbsp dill finely chopped
  • 400 gm creme fraiche
  • Tabasco to taste
  • For Garnish/icing - lemon, caviar, apple, etc. according to your choice.
  • For Filling
  • 800 gm raw prawns - peeled & cooked
  • 200 ml mayonnaise
  • 4 tbsp chives finely chopped
  • 2 tbsp lemon juice
  • 10 tbsp red onion finely chopped
Directions
  • Step 1 Peel and devein the prawns and cook for a couple of minutes in unsalted water till the prawns just turn pink. Drain and let cool.
  • Step 2 Finely chop chives and red onion approximately half an onion and put into a large bowl. Add lemon juice and mayonnaise and a pinch of sea salt and black pepper.
  • Step 3 Finely chop the prawns and add to the bowl. Cooking tip: If you have a Thermomix put the prawns in for 3 seconds at speed 6, or about the same time in a blender. However, you must be careful that the texture of the prawns should be just chopped and not a paste.
  • Step 4 Next, add the tabasco to taste and mix the prawn mixture well. The tabasco should leave a tangy element of surprise to the dish.
  • Step 5 Finely chop the dill and put into a smaller bowl, then add the creme fraiche and another pinch of sea salt and mix well together.
  • Step 6 Cut the crust off the bread thoroughly including the bottom of the cob loaf, then cut the bread lengthwise to create a “cake look” with different layers. Each layer should be about 2-3 cm thick.
  • Step 7 Spread the prawn mixture on each layer evenly.
  • Step 8 Then take the dill paste and ice the cake with it.I used lemon slices, caviar, prawns, and apple peel to garnish. You can decorate it as you like and enjoy!

Tips

I learnt a handy tip to defrost prawns from my late uncle. You boil some water, place the frozen prawns in a metal bowl, then pour over the boiling water and leave it for 1 minute making sure the prawns are submerged in the water. Then discard the water and leave the prawns in the bowl.

Now add icy cold water (you can put ice cubes), leave the prawns in the cold water for a further one minute, then put the prawns on a tray with kitchen paper under it so the bottom of the prawns rest on the paper, put some more kitchen paper on top of the prawns. This will draw out excess water from the prawns too much liquid later on when you make the filling can make the bread soggy.

When cutting the bread make sure that each layer is about the same size in thickness about 2 – 3 cm thick. Make sure that you cut the crust off on the bottom of the bread too. This will make it easier to cut the cake when it is ready to serve. I use a serrated knife when I cut the cake. When I spread the prawn mixture on make sure it is about 1 cm thick.

Skagen cake is best served fresh. You can spread some butter on each bread layer, the butter will act as a shield stopping the bread from soaking up too much moisture. When decorating the cake you can be as creative as you can. In mine, I have used lemon peel, caviar, dill, prawns and lemon slices.

 

How did your Skagen Cake turn out to be? Let us know in the comments below!

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