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Toast skagen rye bread with skagenröra shrimp salad topping.
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Swedish shrimp salad on rye toast

Classic Swedish shrimp salad skagenröra served on rye toast as small toast skagen tapas.
Course Starter
Cuisine Swedish
Keyword appetizer, shrimp, shrimp salad, skagenröra, starter, swedish, tapas
Prep Time 20 minutes
Servings 4 people
Calories 445kcal
Author Eva | Electric Blue Food

Ingredients

  • 500 g shrimps peeled
  • 100 g mayonnaise
  • 100 g creme fraiche
  • 1 tbsp lemon juice
  • 1 tsp sriracha
  • 3 tsp fish roe
  • 1 bunch fresh dill
  • pinch of salt
  • 8 slices rye bread
  • 20 g butter
Metric - US Customary

Instructions

  • If your shrimps are uncooked and unpeeled,proceed to cook them and peel them. I have used cooked han-peeled shrimps in brine, so mine came lightly salted and ready to use.
  • Combine the mayonnaise, creme fraiche, lemon juice, sriracha, 3 tbsp chopped dill and a pinch of salt in a bowl. Stir in the fish roe. Add this mixture to your shrimps and mix to combine.
  • Set a skillet on medium heat and melt half of the butter. Place the bread slices in the skillet and toast them on both sides for 2-3 minutes. Increase heat if necessary. Use remaining butter before adding the rest of the slices.
  • Let the toasted bread cool for a couple of minutes, then top with shrimp salad. Decorate with extra dill and a small lemon slice.

Notes

If making this in advance, let the bread rest on a cooling rack and top the sandwiches just before serving to prevent the bread from going soggy.

Nutrition

Calories: 445kcal | Carbohydrates: 34g | Protein: 33g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 364mg | Sodium: 1681mg | Potassium: 241mg | Fiber: 4g | Sugar: 4g | Vitamin A: 351IU | Vitamin C: 8mg | Calcium: 266mg | Iron: 5mg