Swedish Shrimp Salad (Skagenrora)

Midsummer is a celebration of the sun, the harvest, and good food—like this creamy shrimp salad, a Swedish staple for the holiday. Jennifer McGruther

This traditional Swedish shrimp salad takes only a few minutes to make. The combination of mayonnaise and crème fraîche makes it creamy, while chopped fresh herbs add delicious flavor and a pleasant pop of green.

Look for small shrimp for this recipe. You can often find them sold as salad shrimp, bay shrimp, or Oregon pink shrimp. If you can’t find them, you can use a larger variety, but you’ll have to dice them finely before mixing the salad. Additionally, if you can’t find crème fraîche, you can substitute sour cream or Mexican-style crema.

Serves 6

• 1/4 cup mayonnaise
• 1/4 cup crème fraîche
• 1 medium shallot, minced
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives
• 1 1/2 pounds small cooked shrimp, such as Oregon Pink Shrimp
• Sea salt, as needed
• Lemon wedges, to serve

In a large bowl, whisk together the mayonnaise, crème fraîche, shallot, dill, and chives. Fold in the shrimp until they’re thoroughly coated in the dressing. Season to taste with salt.

Serve over toast or dark bread such as rugbrod or pumpernickel, with lemon wedges on the side. Alternatively, serve over lettuce with pickled vegetables.

Store any leftovers in the fridge for up to 3 days.