Skagenröra (Swedish Shrimp Salad)

Pro tip:

Add a light amount of lemon juice in addition to lemon zest helps to brighten up the flavors of the salad without watering it down

I am so excited to finally share my recipe for Skagenröra or “Swedish Shrimp Salad”! This is one of the toppings for my Swedish hot dogs via my hot dog pop up in San Francisco and it’s always a crowd favorite.

This salad is a staple in Swedish cuisine and can be used in so many applications. You can create a räksmörgås or “open-faced shrimp sandwich”, or you can put into cute little phyllo cups and serve as an appetizer, add to a dinner roll with lettuce, or put on top of crisp rye bread. The possibilities are endless!

If you’re in the SF / Bay Area, Monterey Fish Market has Bay shrimp at their Berkeley location, and Good Eggs has a view pre-cooked/frozen varieties online for delivery.

Ingredients

• 16 ounces thawed and dried Bay shrimp

• 1/2 cup mayonnaise

• 1/2 cup crème fraîche (greek yogurt works too)

• 1 small shallot finely diced

• 1 teaspoon lemon zest

• 2 tsp lemon juice

• 2 tablespoons fresh dill (or more)

• 1/2 tsp salt + white pepper to taste

Instructions

• Thaw the shrimp out fully (this is important) and use a nut milk strainer or a food-grade cheesecloth to wring out ALL of the moisture surrounding the shrimp. Do NOT skip this step or else the salad base will be too watered down.

• Mix all of the contents together in a bowl, taste, and seasoning with extra of any of the ingredients to taste (some prefer more or less dill, some add Dijon mustard, some omit the shallot - you do you!)

• Softly fold the shrimp into the creamy base, and serve immediately. You can also chill for a few hours, but this is best consumed within 24 hours

Hope you love it!
Amelia 🍓