Appetizer,  Gluten-Free,  Pescatarian,  Seafood

Creamy Shrimp and Dill on Cucumber Slices (Skagenröra)

Toast Skagen, or Skagenröra, is a popular Scandinavian appetizer that’s as easy as can be yet a crowd pleaser.

The original version—named after Skagen, a fishing port in northern Denmark—dates back to the 1950s, when legend has it that Swedish restaurateur Tore Wretman whipped it up during a regatta on board his sailboat to cheer up his crew after the wind ceased to work in their favor. 

This creamy, herb-flecked shrimp salad is typically served on triangles of buttered toast, but I’ve lightened up my Skagenröra by using cucumber slices instead of toast. Serve with a chilled crisp yet mineral-rich white wine such as Viognier or Semillon, or perhaps a refreshing beer.


Creamy Shrimp and Dill on Cucumber Slices with Ikura (Skagenröra på Skivet Agurk)

Daytona Strong,
Course Appetizer
Cuisine Scandinavian
Servings 4


  • 1/2 pound large (cooked) shrimp
  • 1 1/2 tablespoons mayonnaise
  • 1 1/2 tablespoons sour cream
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon sliced scallion white and light green parts only
  • 1 cucumber sliced 1/4-thick on the bias
  • 2 ounces ikura or other fish roe
  • Lemon wedges for serving


  • Rinse and drain the shrimp. In a small mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, and salt until smooth. Add the shrimp, dill, onion, and scallion and stir to combine.
  • To serve, spoon Skagenrøre onto cucumber slices and top with a little ikura. Offer lemon wedges on the side.
Keyword appetizer, cucumbers, dill, Scandinavian, shrimp

Find even more seafood recipes in my new book, now available!

“This book takes away all the mystery that surrounds seafood. As someone who grew up close to the sea, I love how this book explains, shows and helps you create the most delicious food. It’s easy, fresh, and oh so doable, even for a beginner.”
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