Skagenröra prawn and crayfish salad
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Issy Croker
Skagenröra prawn and crayfish salad
Skagenröra is a popular Swedish recipe for prawns in a creamy dill dressing, often served piled onto crisp-fried toast as an appetiser. Traditionally it is garnished with red lodde roe (the roe of the capelin fish), although red lumpfish roe or rainbow trout caviar are more readily available here
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
152Kcal
Fat
9gr
Saturates
2gr
Carbs
3gr
Sugars
3gr
Fibre
1gr
Protein
15gr
Salt
1.4gr
Marte Marie Forsberg
Marie is a Norwegian photographer and author who moved to the English countryside nearly a decade ago, after falling in love with a little wonky cottage in a small hilltop village. Her debut cookbook, The Cottage Kitchen, was published in 2017. She is currently writing a new book, as well as filming online photography workshops.
See more of Marte Marie Forsberg’s recipes
Marte Marie Forsberg
Marie is a Norwegian photographer and author who moved to the English countryside nearly a decade ago, after falling in love with a little wonky cottage in a small hilltop village. Her debut cookbook, The Cottage Kitchen, was published in 2017. She is currently writing a new book, as well as filming online photography workshops.
See more of Marte Marie Forsberg’s recipes
Ingredients
- ½ red onion, finely chopped or sliced
- 1 x 85g jar rainbow trout caviar or red lumpfish roe*
- 2 x 80g packs crayfish tails, drained
- 250g peeled cold-water prawns, defrosted
- 3 tbsp finely chopped chives
- 3 tbsp chopped dill
- a few good handfuls of mixed leaves, to serve
For the dressing
- 3 tbsp full-fat mayonnaise
- ½ tbsp Dijon mustard
- 3 tbsp soured cream
- ½ tbsp Worcestershire sauce
- ½ tbsp caster sugar
- juice of ½-1 lemon, to taste
Step by step
- Combine everything for the dressing in a large bowl, adding seasoning and lemon juice until you’ve achieved a good balance of flavour.
- Up to 3 hours ahead of serving, stir the red onion, half the caviar or roe, the crayfish and prawns into the dressing, with most of the chopped herbs, keeping some of the herbs back to garnish. Cover and chill until ready to serve.
-
Make a bed of salad leaves on your serving dish and spoon the dressed seafood on top. Garnish with the reserved herbs and caviar or roe.
*Red lumpfish roe ia available online from scandikitchen.co.uk
