📝 About This Recipe
Named after the northern tip of Denmark but perfected in the heart of Stockholm, Skagenröra is the crown jewel of Swedish 'husmanskost'. This luxurious salad marries succulent cold-water shrimp with a creamy, citrus-infused dressing and the bright, herbal punch of fresh dill. It is a masterclass in Scandinavian simplicity, offering a delicate balance of textures and a clean, oceanic flavor profile that feels both rustic and incredibly sophisticated.
🥗 Ingredients
The Seafood
- 1 lb Cold-water Shrimp (peeled and deveined, preferably hand-peeled Pandalus Borealis)
- 2 tablespoons Bleak Roe (Löjrom) (or high-quality whitefish roe for the mixture)
The Creamy Base
- 1/2 cup Mayonnaise (high-quality, full-fat, preferably homemade)
- 1/4 cup Crème Fraîche (thick and tangy)
- 1 teaspoon Dijon Mustard (for a subtle sharp kick)
- 1 tablespoon Fresh Horseradish (finely grated)
Aromatics and Seasoning
- 1/2 cup Fresh Dill (finely chopped, plus extra for garnish)
- 2 tablespoons Red Onion (very finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Sea Salt (to taste)
- 1/8 teaspoon White Pepper (freshly ground)
For Serving
- 4 thick slices Brioche or White Bread (crusts removed if desired)
- 2 tablespoons Butter (unsalted, for frying the bread)
- 4 teaspoons Bleak Roe (Löjrom) (for the final garnish)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Begin by preparing the shrimp. If they are frozen, thaw them completely in the refrigerator. Pat them very dry with paper towels; any excess moisture will make the salad watery.
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2
Roughly chop the shrimp into 1/2-inch pieces. You want them large enough to maintain a firm, snappy texture, not a paste.
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3
In a medium mixing bowl, whisk together the mayonnaise, crème fraîche, and Dijon mustard until smooth and well combined.
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4
Fold in the finely grated fresh horseradish, minced red onion, and the finely chopped dill. The horseradish provides a traditional Scandinavian heat that cuts through the fat.
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5
Add the lemon juice and lemon zest to the creamy base. The zest is crucial for a bright, aromatic citrus note that juice alone cannot provide.
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6
Gently fold the chopped shrimp and 2 tablespoons of roe into the dressing using a rubber spatula. Mix until every piece of shrimp is lightly coated.
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7
Taste the mixture. Season with sea salt and freshly ground white pepper. Be cautious with the salt, as the shrimp and roe are naturally salty.
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8
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the mixture to firm up.
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9
While the salad chills, prepare the bread. Melt the butter in a skillet over medium heat until it begins to foam.
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10
Fry the bread slices in the butter until they are golden brown and crisp on both sides. They should be buttery and decadent.
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11
To assemble, place a slice of warm toasted bread on each plate. Top generously with the chilled Skagenröra, mounding it in the center.
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12
Finish each portion with a beautiful 'quenelle' or spoonful of the remaining roe on top. Garnish with a fresh sprig of dill and a lemon wedge on the side.
💡 Chef's Tips
Always use cold-water shrimp (Pandalus borealis) if possible; they are smaller, firmer, and sweeter than warm-water varieties. Ensure the shrimp are bone-dry before mixing; use a salad spinner or multiple paper towels to prevent a runny sauce. Do not over-mix once the shrimp are added; you want to maintain the integrity of the seafood and the delicate roe. If you can't find Bleak Roe (Löjrom), substitute with high-quality trout roe or whitefish roe. For the best flavor, make the salad a few hours ahead of time, but always fry the bread at the very last second.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Chablis or a Riesling to complement the acidity. A chilled glass of Swedish Aquavit is the traditional choice for a festive 'Snaps' pairing. Serve as an elegant starter for a multi-course dinner or a light lunch on a sunny terrace. Accompany with a side of small boiled new potatoes tossed in butter and more dill for a heartier meal. For a modern twist, serve the mixture inside a hollowed-out baked potato or on top of a crisp rye cracker.