Icelandic coldwater shrimp (Pandalus borealis) are tiny and exceptionally sweet. This salad showcases them on rye bread or squeezed generously over a pylsa.
Ingredients
- 400g cooked coldwater shrimp, patted completely dry
- 100g mayonnaise, 50g sour cream
- 2 hard-boiled eggs, finely diced
- 1 small shallot, minced very fine
- 1 tbsp lemon juice, 2 tbsp fresh dill
- Salt and white pepper
Preparation
- Press shrimp dry on paper towels — wet shrimp ruin the salad.
- Whisk mayonnaise, sour cream, lemon, shallot, and dill until smooth.
- Fold in eggs, then shrimp gently with a spatula.
- Season with salt and white pepper. Refrigerate at least 1 hour before serving.
Chef's tips
- White pepper keeps the salad visually clean.
- Use within 2 days for best texture.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.