Brown Butter Swedish Shrimp Salad

Swedish shrimp salad (skagenröra) is a staple in Swedish kitchens, especially in the warmer months of the year. It is one of my favorite recipes to make in the spring and summer because it is light and refreshing yet satiating.

I like sprucing mine up with a brown butter dressing. This adds another level of flavor and depth to the salad by bringing in richness and nuttiness. This is one of my best recipes, and I hope that you will try it out!

Prep Time: 10 minutes | Cook Time: 5 minutes (plus 1+ hour of chilling)

Serves: 3-4

Ingredients:

• 4 tbsp unsalted butter

• 1 lb cooked shrimp, diced if large

  • I like to cook with frozen raw shrimp. I prefer the Argentinian shrimp from Trader Joe’s. Scandinavian shrimp are pretty small, so I dice mine up after they are cooked to make it feel more traditional.

• 1/2 cup finely diced celery (from 2 stalks)

• 2 tbsp finely minced shallot (from 1 small shallot)

• 1/4 cup finely chopped dill

• 1 cup mayo

• 1 heaping tsp of Dijon mustard

• juice of 1 lemon

• 1/2 tsp kosher salt

• 1/4 tsp freshly cracked black pepper

• sourdough or rye bread for serving

Method:

1. Place a small saucepan over medium heat and add the 4 tbsp of unsalted butter. Once melted, stir continuously for about 5 minutes until it becomes brown and smells nutty. Immediately remove from the heat and transfer to a small bowl. Let this cool completely.

2. Place the cooked shrimp, celery, shallots, and dill in a large bowl. Gently toss to combine.

3. To the small bowl of cooled brown butter, add the mayo, Dijon mustard, lemon juice, salt, and pepper. Whisk to combine. Taste and adjust seasonings as needed.

4. Add the brown butter dressing to the shrimp and stir until fully combined. You can serve it right away, but I prefer to let mine chill in the fridge for at least an hour to let the flavors come together. Serve on sourdough or rye bread, and enjoy!