Skagenrøre - Shrimp and crayfish in a beautiful dressing!
Skagenrøre for lunch on a hot summer day with white wine by the glass!
Ingredients
Dressing
- 2 tbsp Hellmanns mayonnaise
- 1 tsp dijon mustard
- 2 tbsp creme fraiche
- 0,5 sitron lemon (juice only)
- 1 tsp worchestersauce
- 1 tsp sugar
- salt and pepper
Mix in the dressing
- 50 gram red capelin roe
- 0,5 pcs finely chopped red onion
- 2 tbsp finely chopped chives
- 200 gram crayfish tails
- 200 gram shrimp without shell
- 2 tbsp finely chopped dill
- 4 skiver toasted white bread
- 4 pcs lettuce leaves
- skagenrøre
Skagenrøre is a classic and there is every reason for that. When you make this properly it tastes simply gorgeous! Serve on a slice of white bread that is toasted and with a little fresh green salad on top. Can be prepared in advance and you can easily conjure up a good lunch in a short time later.
Step 1
Start by mixing the dressing. A good dressing is the key to a good result. Mix everything together and season with salt and lemon juice until you get a good balance.
Step 2
Peel fresh shrimp and I used crayfish tails in brine this time. Strain the crayfish so you do not get any of the brine. Add shrimp, crayfish tails, dill and chives to the dressing, and mix well.
Step 3
Toast a slice of white bread and add a little salad. Then top with plenty of Skagenrøre and garnish with a little dill. Simple and very good!
