Räksallad

Räksallad is the quintessential Swedish summer cold dish — a creamy, herb-bright prawn salad that appears on every smörgåsbord table, as a topping for crispbread, and tucked into sandwiches at coastal restaurants from Gothenburg to Stockholm. The combination of sweet Nordic prawns, fresh dill, and tangy crème fraîche is one of the most beloved flavour profiles in Swedish cuisine. It requires no cooking and is ready in minutes.

Serves: 4

Ingredients

• 500g (1 lb 2 oz) cooked, peeled cold-water prawns (Nordic shrimp if available)
• 150ml (⅔ cup) full-fat crème fraîche
• 3 tbsp (45ml) good-quality mayonnaise
• 2 tbsp (30ml) fresh lemon juice
• 1 tbsp (15ml) Dijon mustard
• 30g (1 oz) fresh dill, fronds finely chopped (reserve some whole for garnish)
• 3 spring onions (scallions), thinly sliced
• 1 small celery stalk, finely diced
• Salt and white pepper to taste
• Crispbread (knäckebröd) and cucumber slices, to serve

Instructions

1. If the prawns are very wet, pat them dry with paper towels. Larger prawns can be roughly chopped; small Nordic shrimp are used whole.
2. Whisk together the crème fraîche, mayonnaise, lemon juice, and mustard in a large bowl until smooth.
3. Add the chopped dill, spring onions, and celery. Season generously with salt and white pepper.
4. Fold in the prawns gently. Taste and adjust seasoning — the salad should be bright and tangy, not bland.
5. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.
6. Serve cold on crispbread or rye bread with cucumber slices alongside, garnished with the reserved dill fronds and a wedge of lemon.

Cook's Notes: Use the best cold-water prawns you can find — warm-water tiger prawns lack the sweetness that makes this dish sing. The salad keeps for 1 day refrigerated but is best eaten the day it is made.