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

Servings people

Calories 445kcal

Author Eva | Electric Blue Food

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 tablespoon 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.

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.