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.
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)
3 Tbsp. Sour Cream
2 Tbsp. Mayonnaise
1 Tbsp. Lemon juice
2 Tbsp. Finely chopped dill
2 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.