Ulrika’s Skagen Röra (Swedish shrimp salad) paired with Dry Riesling

Jun 23, 2022 | News & Noteworthy

Chef Ulrika Bengtsson is a Swedish native who has lived and worked in NYC for 25 years. Here she shares her recipe for Skagen Röra (Swedish Shrimp Salad) paired with our Dry Riesling. This a delightfully refreshing dish for summertime and comes together quickly and easily! A perfect way to celebrate Midsummer! See the recipe below or check out the card here.

Ulrika’s Skagen Röra (Swedish shrimp salad)

A 12-oz. bag frozen, cooked peeled, deveined, tail-off small shrimp (preferably North Atlantic), thawed overnight in fridge. (Ikea and Lidl among others sell them)

Tbsp. Sour Cream

Tbsp. Mayonnaise 

Tbsp. Lemon juice

Tbsp. Finely chopped dill

Tbsp. Minced red onion

1 tsp. Lemon zest 

1/4 tsp. Kosher salt

1/4 tsp. Fresh ground black pepper 

1 Tbsp. Bleakfish or Whitefish roe for garnish. (optional)

4 Slices White Bread 

Small sprigs of dill for garnish 

Finely chop dill to yield 2 Tbsp; place in a large bowl. 

Finely mince ¼ small red onion to yield 2 Tbsp and add to bowl with dill.

Place the thawed shrimp on a baking sheet and thoroughly pat dry with paper towels.

Place shrimp in bowl with onion and dill

Finely grate the zest of 1/2 lemon using a Microplane grater into bowl.

Cut the lemon in half and squeeze to yield 1 Tbsp. Add lemon juice to bowl with shrimp and mix gently with a rubber spatula to combine. Cut remaining lemon half into 4 wedges and set aside for serving.

Add 2 Tbsp. mayonnaise, 3 Tbsp. Sour Cream, and ¼ tsp. kosher salt to shrimp; mix gently to coat. Season with freshly ground black pepper and more salt if needed. 

Cover with plastic wrap and chill in fridge for 30 minutes before serving. 

For the toast.; Melt 1 Tbsp. butter in a large skillet over medium-low heat. When butter is sizzling, arrange 2 slices white bread in pan and cook, turning a few times to allow both sides to brown. Remove when golden brown, 3-5 minutes. Repeat for the remaining 2 slices.

Cut the bread slices diagonally.

Transfer toasts to plates and top with a tablespoon of shrimp salad on each. Squeeze some of the reserved lemon on top. 

Recent News

Washington Post Recommends out Extra Brut Riesling

Washington Post Food & Wine Columnist Dave McIntyre highlights our Extra Brut Riesling in "3 Exceptional sparkling wines to toast your love this Valentine's Day." He writes of the wine, "“Hermann J. Wiemer was a Finger Lakes pioneer in riesling and sparkling wine....

Featured Library Flight: Riesling Style & Grace

Experience the incredible aging potential of Riesling and learn about the winery’s history with the variety as part of our ongoing “Featured Library Flight” series. We will have a selection of library Rieslings available to taste as a pre-set flight on select days in...

Featured Library Flight – “Home for the Holidays”

This time of year is often marked by celebration and family. Nothing is better than sharing some wine with the ones closest, and this flight captures that spirit of joy and conviviality. This flight includes: 2013 Blanc de Blanc with notes of brioche and warm citrus...

Thanksgiving Pairing Guide

We are lucky to have a plethora of wines that pair remarkably well with the chaos of "The Thanksgiving Plate!" This year we enlisted the help of our resident sommeliers at Hermann J. Wiemer Vineyard and Standing Stone Vineyards to work up some pairing suggestions and...