Skagen (Swedish Shrimp Salad) Baked Potatoes
Jun 01, 2024 01:01 PM
Swedish skagen salad, or “skagenröra,” combines shrimp, crème fraîche, mayonnaise, dill, red onion, and lemon, to create a refreshing cold dish. Typically served atop crostini or toast (Skagen Toast), over salad, or as a side with salmon and boiled potatoes in the spring and summertime, it’s a special-occasion favorite for lunch or as an appetizer. If you’ve had it before (and if you like shrimp), you probably understand why it holds a special place as one of my favorite things.
To make skagen salad more of a meal, I used baked potatoes as its main vessel. Baked twice until the skin is nice and crispy, the potatoes are filled with the skagen salad and topped with additional dill and lemon wedges, plus a dollop of salty salmon roe, It’s an optional step that adds a lot of flavor
One thing to note is that classic skagen salad typically uses pre-cooked, cold-water shrimp that are small and are much saltier than the typical shrimp you’ll find in grocery stores in America. This means that by using standard shrimp in the U.S., it won’t taste exactly the same but comes pretty close. To mimic the flavor and texture of the cold-water shrimp, I poach the shrimp instead of pan-searing or roasting.
Ingredients:
- 6 large russet potatoes
- 1 tablespoon salted butter, melted
- 1 pinch Diamond Crystal kosher salt
- 1 pinch ground black pepper
- 2 pounds shrimp, thawed (leave tails on)
- 1/3 cup mayonnaise
- 2 tablespoons crème fraîche
- 2 tablespoons fresh dill plus more for garnish
- 1 tablespoon red onion, finely chopped
- 2 teaspoons lemon juice plus lemon slices for garnish
- Salmon roe, optional
Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
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