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, www.outside-oslo.com
- 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.
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