Today, skagenröra loosely refers to any creamy salad made from something that could possibly be red shellfish.

This mix of shrimp (prawns) and mayo was invented by Swedish chef Tore Wretman in the 1950s and it was named after the northern Danish city of Skagen. Skagen salad is funnily enough almost completely unknown in Denmark, whereas in Sweden it has remained one of the most popular appetisers.




Skill level

Average: 4.2 (106 votes)


  • 400 g cooked prawn (boiled baby shrimp) tails, shelled
  • 100–200 ml mayonnaise, it needs to be very thick (if making it from scratch see recipe below)
  • 1 bunch dill, leaves picked fine and stems cut fine
  • salt and white pepper, to taste
  • grated horseradish, to taste



  • 2 egg yolks
  • 1 tbsp dijon mustard
  • 2 tbsp white vinegar
  • 250 ml neutral oil
  • salt and white pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Coarsely chop half the prawn (shrimp) tails and place them in a bowl with the remaining 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.

Serve the salad with a wedge of lemon on the side.


If you're making your own mayonnaise, put the egg yolks in a bowl. Whisk in the mustard and vinegar then season with a pinch of salt and a little white pepper.

Add the oil, a drop at a time, beating slowly but constantly, until no oil remains and the mayo is nice and thick. Season to taste.


Recipe from The Nordic Cookbook by Magnus Nilsson, with photography by Erik Olsson (Phaidon, $59.99, hbk).


View our Readable feasts review and more recipes from the book here.