SWEDISH SKAGEN ON TOAST

150 grams of peeled cooked shrimps
A handful of fresh dill
40 grams sour cream
40 grams cavair
Juice from 2 lemon wedges
Salt and pepper to taste
A few slice of bread (sandwich loaf?)

Chop shrimps and fresh dill roughly. Mix in a bowl the chopped ingredients, lemon juice, sour cream, salt and pepper. Cut sandwich bread slices into rings using a round mould. Spread some butter on the toast until light brown on a heated pan. Scoop a hearty heapspoon of skagen onto each of the toasts, top with a dollop of cavair on each of them.

NOTE: You can also use avocado instead of toast with skagen. Avocado can be slippery on a plate and difficult to eat without it slipping off the plate. I suggest you serve it with a bed of roughly chopped salad leaves or slice off a small pieces on the round side of the avocado. Also since my wife is allergic to eggs, I did not add any mayonaise in this recipe. But you can add 2 parts of mayonaise to 1 part of sour cream to make your skagen.