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Erik Lundström

Skagenröra: the beloved Swedish shrimp salad that brings the coast to your kitchen

Creamy Skagenröra is a classic Swedish shrimp salad made with tender shrimp, crème fraîche, mayo, fresh dill, lemon, and a touch of roe. It’s quick to make, tastes bright and briny, and is perfect on toast points, baked potatoes, or crispbread.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings as an appetizer/light lunch portion
Course: Breakfast / Brunch, Salad
Cuisine: Swedish
Calories: 320
Ingredients Method

Ingredients
  

  • 12 oz (340 g) Small cooked shrimp, thawed and drained
  • ¼ cup (60 ml) Mayonnaise
  • ¼ cup (60 ml) Crème fraîche or sour cream
  • 2 tbsp Fresh dill, finely chopped
  • Salt & freshly ground pepper
  • 2 tbsp Minced shallot (optional)
  • ½ tsp Lemon zest (optional)
  • 1 tsp Dijon mustard (optional)
  • 2 tbsp Fish roe / caviar for garnish (Kalix löjrom or other salmon roe)
  • Lemon wedges (for serving)

Method
 

Prepare the shrimp.
  1. Thaw the shrimp overnight in the refrigerator or quickly under cold running water.
  2. Spread on a paper‑towel‑lined tray and pat dry thoroughly, excess moisture will dilute the creamy dressing.
Make the dressing.
  1. In a medium bowl, whisk together the mayonnaise, crème fraîche, Dijon mustard, minced shallot, chopped dill and lemon zest (if using). The mixture should be creamy but not runny.
Combine.
  1. Gently fold the drained shrimp into the dressing.
  2. Taste and season with salt and pepper. Depending on how salty the shrimp and roe are, you may not need much salt.
Chill
  1. Cover and refrigerate for at least 30 minutes and up to 24 hours.
Serve.
  1. Spoon the skagenröra onto butter‑fried bread, rye crackers, baked potatoes or crisp greens. Top each portion with a small spoonful of fish roe and a wedge of lemon for squeezing.