Swedish shrimp salad for Toast Skagen
Created by Swedish restaurateur Tore Wretman (1916-2003) in the 1950’s
Servings Prep Time
2people 10minutes
Servings Prep Time
2people 10minutes
Ingredients
Instructions
  1. Make sure that shrimps are dry by draining them well and leave them for a while on folded paper napkins. Pat if necessary
  2. In a medium bowl, stir together lemon juice and zest, mayonnaise, 1 tbsp roe, and dill until well combined
  3. Use a soft spatula to gently fold in shrimps and add Tabasco and pepper as to recipe or to taste
  4. Spoon a generous amount of the mixture onto toast/fried bread and garnish with a dollop of caviar, a sprig of dill and a lemon wedge
Recipe Notes

To make sure that the mix remains its mayo-texture, drain the shrimps well if you buy them in a jar or frozen. If you buy fresh shrimp and peel them yourself it is less of a problem. A too liquid/soft mix does not quite cut it so be careful.

If you can only find bigger shrimp, cut them in half. Avoid small shrimps, they are tasteless and mushy

1 tbs of minced horseradish adds on a nice scent

Alternative ways to enjoy could be served in an avocado, as a canapé or in a baked potato