Skagenröra Sauce

Name: Skagenröra Sauce
Prep time: 15 min
Cuisine: Swedish
Ingredients: Cooked, peeled shrimp, chopped — 300 g (10.5 oz); Mayonnaise — 100 g (1/3 cup + 1 tbsp); Crème fraîche — 60 g (1/4 cup); Fresh dill, chopped — 15 g (3 tbsp); Fresh lemon juice — 10 ml (2 tsp); Red onion, finely diced — 2 tbsp; Salt and white pepper — to taste; Fish roe (optional garnish) — 30 g (2 tbsp)

The Quirky Foodster Team

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15 min

Prep

0 min

Cook

Ingredients

Cooked, peeled shrimp, chopped — 300 g (10.5 oz)
Mayonnaise — 100 g (1/3 cup + 1 tbsp)
Crème fraîche — 60 g (1/4 cup)
Fresh dill, chopped — 15 g (3 tbsp)
Fresh lemon juice — 10 ml (2 tsp)
Red onion, finely diced — 2 tbsp
Salt and white pepper — to taste
Fish roe (optional garnish) — 30 g (2 tbsp)

Method

Roughly chop cooked shrimp, reserving a few whole for garnish.
Combine mayonnaise and crème fraîche in a mixing bowl; whisk until smooth.
Fold in chopped shrimp, dill, red onion and lemon juice.
Season with salt and white pepper to taste.
Chill at least 15 minutes; garnish with reserved shrimp and fish roe if using before serving.

Cultural Background: Named after the Danish fishing town of Skagen, this creamy shrimp salad sauce combines mayonnaise, crème fraîche and dill with chopped shrimp, created by a Swedish restaurateur in the 1950s and now a beloved Swedish and Danish open-sandwich (smörgås) topping.

Tips: • Using freshly cooked, high-quality shrimp makes a noticeable difference in flavour. • A light hand with the mayonnaise and crème fraîche keeps the shrimp as the star, not drowned in dressing.

Variations: • Add a spoonful of Dijon mustard for extra tang. • Swap dill for chives for a milder herbal note.

Storage: Refrigerate in an airtight container up to 2 days; best eaten fresh.

Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 130 kcal, 9 g protein, 9 g fat, 2 g carbohydrate per 75 g serving.

FAQs: What is Skagenröra traditionally served on? Toasted white bread or crispbread as an open sandwich (smörgås), often garnished with fish roe and a lemon wedge. Can I use frozen shrimp? Yes, thaw and pat very dry first to avoid a watery sauce.