Rækusalat (Coldwater Shrimp Salad)

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.