Cool, creamy and quick to make. Skagenröra is most notably the topping for the legendary Swedish appetizer known as Toast Skagen, but it has many other delicious uses as well!

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Toast skagen with vendace roe

(4 persons)

500 g unpeeled cooked shrimps
1,5 dl mayonnaise
0,5 red onion
4 tbsp fresh or frozen dill
1  lemon
salt and lemon pepper to taste

Peel the thawed shrimps. Transfer them to a paper towel-lined baking sheet and pat dry.

Chop the onion and dill into small pieces.

Whisk the mayonnaise, onion and dill together in a medium bowl.

Chop the shrimps roughly, add to the bowl and toss gently to combine.

Season with lemon juice, salt and lemon pepper to taste.

Some recipes are entirely mayonnaise-based, and some contain a combination of mayonnaise and creme fraiche or sour cream. The former produces a much creamier salad, whereas the latter creates something a little lighter. You may use grated horseradish, dijon mustard, Tabasco sauce or brandy for added flavour.

Instead of red onion you may use shallot onion. But there are some people who feel very strongly that skagenröra should NOT contain any onion or shallot whatsoever.

Serving ideas for shrimp salad

– Use it as a topping for Toast Skagen (Swedish Shrimp Toasts). This is probably the most popular and well known use for skagenröra, and it is an incredibly simple and elegant appetizer. Top the toast with vendace roe and a slice of lemon.

– Pile it on rye bread along with a few complimentary ingredients such as sliced hard-boiled egg, cucumbers and fish roe. This makes for a very tasty and substantial open face sandwich

– Simply spoon it on top of rye crackers. Sometimes simple is best.

– Make Tunnsbrödrulle! This very uniquely Swedish way of enjoying a hot dog is not to be missed: Soft flatbread is wrapped around mashed potatoes, a hot dog, crispy fried onions, ketchup, mustard and a spoonful or two of skagenröra.

– Serve on a piece of toast, on top of a baked potato or avocado half



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