Skagen shrimp salad on toast
Swedish cold shrimp-and-dill salad with mayonnaise and lemon, served on crisp toast.
Preparation: 15 min · Cooking: 6 min · Total: 30 min · 4 servings
Ingredients
- 400 g cooked peeled shrimp — drained and chilled; crustacean allergen
- 120 g commercially prepared mayonnaise — refrigerated; standard mayonnaise contains egg
- 20 g fresh dill — washed and chopped; reserve some garnish
- 1 pc lemon — half juiced, half cut into four wedges
- 4 pc sliced sandwich bread — four slices; standard bread contains wheat/gluten
Instructions
Measure cold ingredients
Measure 400 g cooked peeled shrimp, 120 g commercially prepared mayonnaise, 20 g fresh dill, 1 lemon and 4 slices of sandwich bread. Keep shrimp and mayonnaise cold; the shrimp salad itself is not cooked.
Drain shrimp and prepare herbs
Drain the shrimp thoroughly and pat dry. Wash and chop the dill, saving a little for garnish. Wash the lemon; squeeze one half and cut the other into four wedges. Keep the shrimp chilled.
Fold the Skagen mixture
In a clean bowl, gently fold the shrimp, mayonnaise, chopped dill and juice from half the lemon together. Do not mash the shrimp. Keep the mixture cold.
Chill the mixture
Cover the Skagen mixture and refrigerate for 15 minutes so it stays cold and the flavors settle. This timer is for chilling, not cooking.
Chill Skagen mixture: 900 seconds
Toast bread and assemble
Dry-toast the four bread slices in a frying pan over medium heat for about 2–3 minutes per side until crisp and golden. Let them cool briefly so the cold topping is not warmed, then divide the shrimp mixture over the toast.
Check texture and allergens
Check that the shrimp is fully cooked and still cold, the mixture is thick rather than watery, and the toast is crisp. Contains crustaceans, egg in standard mayonnaise and wheat/gluten in standard bread; check labels.
Cold cooked shrimp, thick salad, crisp toast.
Serve and store safely
Scatter the reserved dill over the four toasts and serve immediately with a lemon wedge each. Refrigerate any leftover shrimp mixture covered at 4°C or colder within 2 hours; eat within 24 hours. Store toast separately and do not reheat the shrimp mixture.
Tips
- Pat the shrimp dry and add the topping only after the toast cools briefly, so the salad stays thick and cold.
Common mistakes
- Do not cook the mayonnaise-shrimp mixture or let it sit on warm toast; it should remain cold.
Substitutions
- For gluten-free serving, use four slices of certified gluten-free bread; shrimp and egg allergens remain.
Storage
Refrigerate leftover shrimp mixture covered at 4°C or colder within 2 hours and eat within 24 hours; store toast separately.
Reheating
Serve shrimp mixture cold; do not reheat. Bread may be toasted fresh separately.
About this recipe
Skagenröra is a Swedish shrimp salad with mayonnaise and dill, often served on toast as an appetizer. This version uses lemon and dry-toasted bread; the cold topping is added just before serving.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.