Skagenröra – Swedish Shrimp Salad


It’s summer in Scandinavia, and that means everyone here is eating lots and lots of Skagenröra, or Swedish shrimp salad. You can buy ready made Skagenröra in Scandinavian supermarkets, and it’s also a staple on menus in Scandinavian restaurants, especially in the summer. But as is so often the case, the best Skagenröra is homemade – at least I think so.

making toast skagen

I love Skagenröra scooped on top of a fresh green salad. But Skagenröra is probably most popular eaten on top of toast as part of Toast Skagen, a Scandinavian brunch favorite. I’ve shared my Toast Skagen recipe here. You can also make mini Toast Skagen for a chic appetizer.

Swedish toast skagen

And then the next most popular use for Skagenröra might surprise people who aren’t Scandinavian: Skagenröra is often served on top of hotdogs. Yes, you read that right. And while shrimp salad and hotdogs might sound like an odd, or even disgusting, combination, it’s actually surprisingly delicious! I avoided it for years and now somehow Skagenröra has become one of my favorite hotdog toppings.

The most elaborate version of hotdogs and Skagenröra is tunnbrödsrulle, often casually referred to as Swedish hotdogs. I’ve shared my tunnbrödsrulle recipe here.

swedish hotdogs in lomper with Skagenröra

You’ll need small shrimp to make Skagenröra, and if you have the time the tastiest shrimp will be freshly peeled. But you can also use shrimp that has been stored in brine, or frozen cooked shrimp.

drying shrimp for skagenröra

After rinsing the shrimp and crayfish tails gently pat them dry so that your Skagenröra doesn’t have too much liquid. Of course the shrimp have a lot of liquid in them naturally, so you don’t need to fully drain them, just pat off the excess. If you’re using frozen cooked shrimp, run them under water for about five minutes, until they thaw.

chopping shrinp for skagenröra Swedish shrimp salad

I like crayfish tails in my Skagenröra because it adds a nice extra flavor to the shrimp, but you can also make this with only shrimp, or add crab or lobster to the mix. In Norway I’ve also seen Skagenröra made with langoustine as well.

mixing skagenröra dressing for toast skagen

Some people make Skagenröra with red onion, but I prefer the taste of chives. Use whichever you have on hand or prefer.

You don’t want the Skagenröra to be too thin, so add the dressing slowly as you stir, as you might not need to use all of it.

mixing skagenröra

The fish roe is also optional, and don’t worry if you can’t easily find some to add here. But if you do have access to fish roe it’s definitely worth adding to your Skagenröra. I used masago here (like what you’ll often see on top of sushi), but any red fish roe works. Personally I would avoid using black roe for aesthetic reasons, but it would probably be just as tasty.

mixing skagenröra

You can then serve the Skagenröra on toast as part of Toast Skagen, on hotdogs, on top of salad, or as it’s own dish. I like to garnish the Skagenröra with a few more shrimp, a spoonful of fish roe, and some lemon slices.


You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.


Skagenröra – Swedish Shrimp Salad

Skagenröra is a creamy shrimp salad made with shrimp (and sometimes crayfish tails or crab), mayonnaise, sour cream, lemon juice, and fish roe.
4.75 from 4 votes
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Course: Appetizer, Breakfast, Lunch, Salad, Side Dish
Cuisine: Norwegian, Swedish
Keyword: seafood
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Author: Silvia


  • 1 lb cooked shrimp, without shells
  • 1/2 lb crayfish tails (can use extra shrimp instead)
  • 1 tbsp fresh dill
  • 2 tbsp chopped chives
  • 1/2 lemon
  • 6 tbsp sour cream (or crème fraîche)
  • 5 tbsp mayonnaise
  • 2 tbsp red fish roe (optional)


  • Rinse the shrimp and crayfish tails and pat dry with a paper towel.
  • Chop about half of the shrimp and crayfish tails into smaller bits. Set aside a handful of shrimp for garnish, if you wish.
  • Chop the dill and chives and mix together with the shrimp and crayfish in a large bowl. Add the zest of about half a lemon to the mixture.
  • In a separate bowl, whisk together the sour cream, mayonnaise, and about a tablespoon of lemon juice. Set aside the other half of the lemon for garnish.
  • Stir the dressing into the shrimp mixture. Add the fish roe and stir well.


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