Toast Skagen with pickled fennel



  • 1 jars Toonish Skagen
  • 0.25 red onion
  • 0.5 fresh lemon
  • 2 tbsp seaweed caviar
  • Fresh dill for garnish
  • Olive oil for garnish
  • Salt and pepper for garnish
  • 2 slices levain bread
  • Cooking fat for frying the bread
  • 0.5 fennel
  • 1 tbsp vinegar 12%
  • 2 tbsp sugar
  • 0.5 dl water


  1. Start by pickling the fennel. Rinse the fennel and plane it thin in slices with mandoilin, preferably so that it sticks with the stem.
  2. Mix in water, vinegar and sugar and boil up.
  3. Let the fennel stay in the mix in minimum 30 minutes, but preferably overnight.
  4. For serving: Finely chop the red onion. Cut the lemon in wedges.
  5. Fry the bread crispy in margaine, rapseed oil or olive oil.
  6. Top each bread with a click Toonish Skagen. Top it with finely chopped red onion, seaweed caviar, one pickled fennel slice, dill, a couple of drops olive oil, salt and freshly gronded black pepper.

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