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Appetizer, Salad, seafood, Shrimp, Swedish

Skagen shrimp salad

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Toast skagen is a delicious Swedish shrimp salad toast invented by the famous Swedish chef Tore Wretman. It is very popular during the summer and especially for midsummer but it is also often served during other holidays like New Years, Christmas and Easter.

Skagen is a fishing town or village in northern Denmark that is located on the sea inlet that separates Denmark, Sweden and Norway. This is an area which has been historically very bountiful for fishing.

Skagenröra, which is the name for the shrimp salad is a delicious dish that is usually served as a starter and is seasoned with dill, which is pretty much the national seasoning of Sweden.

When making it, you want to use shrimp from the cold north atlantic which are very sweet and salty from the briney water. If you have to use other shrimp and possibly cook them, do use salted water and chill the shrimp in salted ice water. You can also let the shrimp soak in a salt water brine for a short while. Next you want to squeeze out as much liquid from the shrimp as possible to avoid a wet and soggy salad.

Top the dish with a few nice looking shrimp, a scoop of roe or caviar and some lemon and dill. It is stereotypical Swedish and delicious.

Skagen shrimp salad

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Recipe by admin
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes

Ingredients

  • 375 grams 375 shrimp, small and cooked

  • 75 grams 75 crab meat, crayfish tails or additional shrimp

  • 2 Tbs 2 shallots minced

  • 2 Tbs 2 dill

  • 1/2 tsp 1/2 salt

  • 1/4 tsp 1/4 white pepper

  • 2 1/2 Tbs 2 1/2 fresh lemon juice

  • 1 tsp 1 lemon zest

  • 3 Tbs 3 mayonnaise

  • 5 Tbs 5 creme fraiche

  • 2 Tbs 2 roe, small red caviar, tobiko, masago

Directions

  • Cook the shrimp in salted water if raw and chill in salted ice water. Lightly brine shrimp if already cooked.
  • Measure out all your ingredients. Peel and chop the shallots fine, chop the dill fine and dice the shrimp about 1 inch size if they are larger. Save a few nice shrimp for garnish.
  • Squeeze the shrimp to extract as much liquid as possible to avoid a soggy salad. Mix the shrimp, crab, crayfish, roe, shallots, dill, lemon zest, salt and pepper well.
  • Mix the lemon juice, mayonnaise and creme fraiche with the shrimp mix and blend well. Place in the refrigerator for a few hours or overnight to allow the flavors to blend. Taste the mix and adjust seasoning.
  • Serve on a lettuce leaf, garnished with shrimp, roe/caviar, lemon and a sprig of dill, either on a plate as an appetizer or on buttered toast.

Equipment

  • Paring knife, chefs knife, microplane, bowl, spoon for stirring and plating, pot for cooking shrimp, bowl for icing shrimp, measuring spoons

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