Skagenröra (prawn and dill mix) on crispbread
20 min · 18 g protein · 147 cals / serving
Sweden's favourite shrimp mix, piled high on crunchy rye knäckebröd: sweet, juicy hand-peeled räkor folded through a creamy dressing sharp with horseradish, lemon and plenty of dill, with a little red onion for bite. Kvarg carries most of the creaminess, so the shrimp are the star and every crispbread is loaded.
Ingredients
- 10 1/2 oz peeled cooked shrimp boiled prawns, drained well, roughly chopped
Dressing
- 1/3 cup quark
- 2 tbsp light mayonnaise, 30% fat
- 2 tsp grated horseradish
- 2 tsp lemon juice
- 1/4 cup chopped fresh dill
- 2 tbsp red onion, very finely chopped
- 1/4 tsp salt
- a pinch white pepper
- 4 slices rye crispbread crispbread, whole grain rye, 19% fibre
- 4 small leaves romaine romaine lettuce
- 4 tsp salted vendace roe (löjrom) (optional)
To serve
- 4 wedges lemons
Steps
- If the shrimp are frozen, thaw them in the fridge and drain them well in a sieve, then pat dry; watery shrimp make a runny röra. Peel them if needed and chop them roughly, keeping a few whole for the top.
- Stir the kvarg, mayonnaise, horseradish, lemon juice, most of the dill, the red onion, salt and white pepper together. Fold in the chopped shrimp, taste, and add more horseradish or lemon if you like. Chill for 15–30 minutes if you have time.
- Just before serving, lay a lettuce leaf on each crispbread, pile the röra high on top, top with the whole shrimp, a spoonful of löjrom and a sprig of dill, and serve with lemon wedges.
Good to know
Räkor i lake or frozen?
Shrimp you peel yourself taste best and give the juiciest röra; buy about 700 g with shells for 300 g peeled. Frozen peeled shrimp work well if they are thawed slowly in the fridge and squeezed gently dry.
Classic crème fraiche instead?
Swap the kvarg for crème fraiche (or half and half) for the original, richer röra, at about 50 instead of 72. Kvarg is tangier and thicker, so the horseradish and dill come through clearly.
Make ahead?
Mix the röra up to a day ahead and keep it covered in the fridge. Top the crispbreads at the last minute, or they soften.
Alternatives
Per
- Calories
- 104
- Protein
- (49%)
- 13 g
- Fat
- (17%)
- 2 g
- Carbohydrates
- (34%)
- 10 g
- of which sugar
- 1 g
- Fiber
- 2 g
- Sodium
- 528 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 589 kcal goes into the pot and 598 g of ingredients comes out as about 568 g of food: 104 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.