Swedish Skagenröra

Skagenröra is a speciality of Sweden that is used in many varied ways. It can be made to use as an apetizer on toast like in this recipe that I did for New Year. It can also be used as a topping in baked potatoes which is also a speciality in Sweden. It is even used as a topping on hotdogs or in wraps you can buy as streetfood. I love the baguettes that can also be bought as streetfood and will be a whole lunch. It is also a traditional filling in Smörgåstårta. Skagenröra can be bought in the store. However I like to make it myself rather since the bought one´s to me taste kind of fatty since it is normally made with a lot of mayonnaise in it. This one I made here is really fresh and light!


  • 170 g hand-peeled shrimp (chop them and leave some whole for decoration)
  • 50 g light Youghurt (kesella)
  • 1, 5 tablespoons finely chopped red onion
  • 0, 75 tsp dijon mustard
  • 0, 5 tsp Lemon Zest
  • 2 tablespoons finely chopped dill (or parsley)
  • Herbal salt
  • Pepper
  • 2 slices of bread (toast)


Chop the shrimps

Chop the red onion

Grate Lemon Peels

Chop dill or parsley

Mix all ingredients in a bowl

Fry the bread golden on both sides in butter in a frying pan for a luxurious toast.

If you want to avoid butter toast in a toaster or in a pan without butter.

I also usually mix in a little Fish Roe/Caviar Pearls in my Skagenröra. It goes well without if you do not have that. I also like to decorate with some of it.

Cut the bread into triangel slices and place the Skagenröra  on the bread. Decorate with some whole prawns, a little dill or parsley and preferably a small dollop of Fish Roe/Caviar Pearls if you have any.

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