Creamy Skagenröra - The Best Swedish Shrimp Salad

Method1 step

1. 1

   Step 1: Thaw the already cooked shrimp (12 oz small) covered in the refrigerator, drain and pat thoroughly dry. Whisk mayonnaise (¼ cup), crème fraîche, optional minced shallot (1 small), Dijon mustard (1 teaspoon) and dill (2 tbsp). Gently fold in the dry cooked shrimp. Taste and add salt only if needed, plus pepper to taste. Cover and refrigerate at least 30 minutes before serving. Offer lemon wedges for squeezing over the individual servings rather than mixing their juice into the dressing.

   Minimum shrimp salad refrigerator chill · 30 minUses ¼ cup mayonnaise · ¼ cup creme fraiche · 1 small shallot, minced, optional · 1 teaspoon dijon mustard · 2 tbsp chopped fresh dill · 12 oz small frozen precooked shrimp, thawed, drained and patted dry · Salt to taste, only if needed · Freshly ground black pepper to taste