📝 About This Recipe
Named after the northern tip of Denmark but perfected in Sweden by legendary chef Tore Wretman, Skagenröra is the crown jewel of the Swedish Midsummer table. This elegant salad marries succulent cold-water shrimp with a velvety lemon-and-dill dressing, elevated by the salty pop of premium roe. It captures the essence of the Nordic summer solstice: light, fresh, and undeniably sophisticated.
🥗 Ingredients
The Seafood
- 1 lb Cold-water Shrimp (shell-on preferred, peeled and patted very dry)
- 2 tablespoons Kalix Löjrom or Vendace Roe (substitute with high-quality trout roe if necessary)
The Dressing Base
- 1/2 cup High-quality Mayonnaise (preferably homemade or a rich, egg-heavy brand)
- 1/4 cup Crème Fraîche (full fat for the best texture)
- 1 teaspoon Dijon Mustard (adds a subtle piquant depth)
- 1 tablespoon Horseradish (freshly grated)
Aromatics and Seasoning
- 1/2 cup Fresh Dill (finely chopped, stems removed)
- 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 (Toast Skagen)
- 4-6 slices Brioche or White Bread (thick-cut)
- 2 tablespoons Unsalted Butter (for frying the bread)
- 1 tablespoon Fresh Chives (finely snipped for garnish)
- 1 piece Lemon Wedges (cut into decorative points)
👨🍳 Instructions
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1
Begin by peeling the shrimp if you purchased them shell-on. This is a labor of love that significantly improves the flavor and texture over pre-peeled varieties.
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2
Place the peeled shrimp on a double layer of paper towels. Pat them firmly to remove every bit of excess moisture. A dry shrimp ensures the dressing stays creamy rather than watery.
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3
Roughly chop the shrimp into 1/2-inch pieces. You want them large enough to maintain a 'bite' and distinct texture within the salad.
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4
In a medium chilled glass bowl, whisk together the mayonnaise and crème fraîche until smooth and well-combined.
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5
Fold in the Dijon mustard, freshly grated horseradish, lemon juice, and lemon zest. The horseradish should provide a faint heat that cuts through the fat.
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6
Add the finely minced red onion and the chopped dill to the dressing. Stir gently to distribute the aromatics evenly.
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7
Carefully fold the chopped shrimp into the dressing using a rubber spatula. Use a light touch to avoid breaking down the delicate seafood.
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8
Season with sea salt and white pepper. Taste and adjust the lemon or salt as needed, keeping in mind that the roe garnish will add a salty finish later.
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9
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the dressing to firm up.
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10
While the salad chills, prepare the toast. Trim the crusts off the bread slices to create perfect squares or circles.
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11
Melt butter in a skillet over medium heat. Fry the bread slices until they are golden brown and crisp on both sides. Drain on a wire rack to keep them from getting soggy.
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12
To serve, place a generous mound of the Skagen mixture onto each warm toast slice.
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13
Top each portion with a small 'quenelle' or spoonful of the roe. Garnish with a sprig of dill, a sprinkle of chives, and a lemon wedge on the side.
💡 Chef's Tips
Always use cold-water shrimp (Pandalus borealis) if available; they are smaller, sweeter, and firmer than warm-water varieties. Never skip the drying process—wet shrimp will cause the mayonnaise to break and pool at the bottom of the bowl. For an authentic touch, use white pepper instead of black pepper to maintain the pristine white and pink aesthetic of the dish. If making ahead, store the shrimp and dressing separately and combine only 1 hour before serving to maintain the best texture. Grating your own horseradish is key; bottled versions often contain vinegar which can throw off the acid balance.
🍽️ Serving Suggestions
Serve as 'Toast Skagen' on butter-fried brioche for a classic Midsummer appetizer. Pair with a crisp, dry Riesling or a glass of ice-cold Swedish Aquavit. Accompany with a side of new potatoes boiled with plenty of fresh dill and sea salt. For a lighter summer lunch, serve a large scoop inside a halved avocado or atop a crisp green salad. Present on small rye bread rounds (pumpernickel) as elegant canapés for a garden party.