Skagenröra: the Swedish shrimp salad, and how to serve it

Skagenröra is a cold Swedish shrimp salad made with shrimp, mayonnaise, dill and a little lemon. It is a staple of Swedish starters and open sandwiches, served straight from the fridge with no preparation.

Where does the name come from?

The name refers to Skagen, the Danish fishing town at the northern tip of Jutland. The toasted version, Toast Skagen, is usually credited to the Swedish chef Tore Wretman, who is said to have created it in the 1950s. The exact story of the name differs between tellers, and early versions may have been as simple as shrimp and mayonnaise on toast.

What is in it?

A classic skagenröra combines peeled shrimps with mayonnaise (often mixed with crème fraîche), finely chopped dill, lemon and a little salt and pepper. Some cooks add finely chopped red onion, and roe for a finishing touch. Our own versions are described below; see the product pages for ingredients and allergens.

How to serve it

• Toast Skagen: on buttered, toasted white bread, topped with roe and a sprig of dill. The classic.
• On crisp bread or dark bread as an open sandwich; see five quick Swedish seafood lunches.
• In a halved avocado or a baked potato.
• As a canapé at an apéro; see Swedish seafood apéro canapés.
• As part of a seafood platter next to langoustines, crab and lobster.

Classic or luxury?

We make two versions. Our Classic Skagenröra is the everyday favourite. Our Lyxskagenröra is the luxury version, made with shrimps, mayonnaise, dill, red onion and löjrom (bleak roe).

Quantities and storage

Plan roughly 50–80 g per person as a starter; see how much seafood per person. Keep in the fridge at 0–2 °C and see the product page for the storage duration.

Allergens: crustaceans, egg and often milk; check each product page.