Skagen Salad

A recipe taken from The Nordic Cookbook

Preparation time: 10 minutes

Sitting time: at least 10 minutes

Serves: 4 as a starter (appetizer)


400 g/14 oz boiled shrimp (baby shrimp) tails, shelled

100–200 ml/3 ½–7 fl oz (½–¾ cup plus 1 tablespoon) homemade Mayonnaise, it needs to be very thick

1 good bunch dill, leaves picked fine and stems cut fine

salt and white pepper, to taste

grated horseradish, to taste


Coarsely chop half the shrimp (baby shrimp) tails and place them in a bowl with the remaining whole shrimp tails. Add enough mayo to properly coat all of the shrimp and make the mix creamy. Be careful though not to add too much as this will turn everything into more of a sauce, which is not the idea. Add the dill, salt and pepper and some grated horseradish if you like it. Let the salad sit for 10 minutes or so in the fridge. Stir again, adjust the texture with more mayo if necessary and once again adjust the seasoning.