Skagenröra on crispbread

If you go to Sweden, you will undoubtedly get to taste the delightful seafood.  One way shellfish is sometimes served is as “Skagenröra” – a shellfish open sandwich filling.

When we make Skagenröra, we love teaming up with a crusty cereal bread or gourmet crisp bread such as Pyramid. 

Makes for a fantastic starter at any dinner party – or even in smaller sizes as canapés.  Make sure you always use good quality seafood for Skagenröra.

Serves 4, open sandwiches

Skagenröra mixture

• 200g good quality fresh prawns – or a mixture of prawns/crayfish tails.  We recommend using prawns in brine (or hand peeled fresh) as the flavour is much nicer than anything frozen.
• 50 ml of mayonnaise
• 100 ml crème fraiche
• 2 tbsp. fresh, finely chopped dill
• 2 tbsp. fresh finely chopped chive
• 1 shallot onion, finely chopped
• ¼ tsp. grated lemon zest
• ¼ tsp. grated horseradish (you can use horseradish from a jar if you can’t get fresh horseradish)
• A small squirt of Dijon mustard
• A squeeze of lemon juice
• Salt, pepper to taste

Mix all ingredients for the sauce and then carefully add the seafood.

Leave in fridge for a few hours for flavours to mingle.

To assemble:

4 slices of bread – we recommend a gourmet crisp bread such as Pyramid or Leksands.  If you prefer softer bread, go for a crusty seeded wholemeal loaf.

A bunch of rocket leaves, 4 slices of lemon and some finely chopped chives, to decorate

Prepare the bread, add a small amount of rocket to the base (this will prevent the bread from going soggy from the Skagenröra, this is especially important if using crisp bread).  Spoon on a generous amount of the seafood mixture, then decorate with a slice of lemon and some finely chopped chives.

Download the recipe here Download 1201 Skagenrora

Other serving suggestions:

You can use this as a filling to closed sandwiches and rolls, as an accompaniment to a big salad – as well as reducing the mayonnaise and crème fraiche to make a leaner version.