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
- 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.