My favorite skagenröra - served here with baked potatoes.
| Servings | 4 Portions |
| Tags | Family Dinner | Main Course | Seafood | Swedish | Vegitables |
| Allergens | Eggs, Fish, Milk, Shellfish |
| Prep Time | 15 min |
| Rest Time | 60 min |
| Cook Time | 60 min |
Skagenröra is found everywhere in Sweden and there are lots of different variations. Shrimp, mayonnaise and dill are the basis and it is common to also have crém fraiche, sour cream, lumpfish roe, red onion and/or horseradish.
Here I choose to serve this fantastic mixture with baked potatoes. The baked potatoes I got my hands on when I filmed this varied greatly in size. The smallest were 250g and the largest just under 400g. The cooking time will therefore vary greatly and the best thing is simply to use a small skewer to determine when the potatoes are done.
I use frozen whole shrimp that I peel myself as I think they are significantly better than the pre-peeled ones you can find in many stores. 1kg of shrimp with shell will be about 400g without shell.
Then you just have to top everything with whatever you think is delicious. For me, it will be some shrimp that I saved, rockfish roe (half of a can in the skagen mix, the rest will be decoration on top) and dill. Some lettuce leaves, some tomatoes and a wedge of lemon next to it are also nice. I forgot to add the sliced lemon I had prepared when I took the photos, but it is nice to have some lemon on the plate too.
More Images
Ingredients
Directions
- Defrost the shrimp at room temperature on paper. This will take 1-2 hours.
- Peel the shrimp and let them drain in a sieve if they are watery.
- Save a few shrimp for decoration and then roughly chop the rest if they are large, small ones can be left whole.
- Mix chopped shrimp, créme fraiche, mayonnaise, finely chopped red onion, rockfish roe and lemon juice. Season with salt and black pepper.
- Store in a container with a lid in the refrigerator until serving.
- Wash the potatoes and poke a few holes in them.
- Bake in the oven, 225°C, 45-60 minutes. Possibly longer if large potatoes. Check with a small skewer.
- Cut a cross in the potato and open it up. Season with salt and pepper.
- Add a pat of butter and then top with shrimp, rockfish roe and dill.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3733.99 kcal | 933.5 kcal | 177 kcal |
| Carbohydrates | 233.95 g | 58.49 g | 11.09 g |
| Fat | 172.57 g | 43.14 g | 8.18 g |
| Protein | 101.05 g | 25.26 g | 4.79 g |
| Sugar | 10.34 g | 2.58 g | 0.49 g |
| Salt | 18.14 g | 4.54 g | 0.86 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
