Description
A light and refreshing Nordic Shrimp Salad featuring small cooked Nordic shrimp tossed in a creamy dressing of mayonnaise, sour cream, lemon, and fresh herbs. Perfectly served chilled on rye bread, crispbread, or butter lettuce leaves, this Scandinavian appetizer blends delicate seafood flavors with bright citrus and fragrant dill.
Ingredients
Scale
Shrimp Salad
- 1 pound small cooked Nordic shrimp (or baby shrimp)
- ½ cup mayonnaise
- 2 tablespoons sour cream or crème fraîche
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped chives
- Salt and pepper to taste
- Optional: finely chopped red onion or cucumber for added texture
For Serving
- Rye bread or crispbread
- Butter lettuce leaves
- Lemon wedges
- Extra dill for garnish
Instructions
- Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, dill, and chives until well combined. Season with salt and pepper to taste.
- Fold in shrimp: Gently fold the cooked Nordic shrimp into the dressing, being careful not to break the shrimp to maintain their texture and appearance.
- Chill: Cover the bowl and refrigerate the shrimp salad for at least 30 minutes. This resting time allows the flavors to meld beautifully.
- Serve: Serve the chilled shrimp salad on buttered rye bread or crispbread or spoon it over fresh butter lettuce leaves. Garnish with extra dill and a squeeze of lemon wedge for added brightness.
Notes
- Best enjoyed the day it’s made to maintain freshness and optimal texture.
- For a lighter version, substitute sour cream with Greek yogurt.
- Adding finely chopped red onion or cucumber can provide added crunch and texture if desired.
- Use fresh herbs for best flavor impact.
