Scandinavian Shrimp Salad

From the kitchen of One Perfect Bite... This lovely salad is inspired by those that are served in Scandinavia during the summer months. I classify it as a summer salad because it uses fresh dill heads and they are a seasonal ingredient. The heads, seen to the left, are more strongly flavored than the feathery fronds you can always find in your grocer's produce aisle. They are used primarily for pickle making. They have a wonderful fragrance that is as easily identifiable as that of tarragon or cilantro. The salad defines simplicity, both in its use of ingredients, and the effort required to make it. Cooked shrimp, from the fish market, can be used to make it if you are running short of time. I tend to use less mustard in this dish than many others do. I like dill to be the dominant background flavor in this salad and it already has to compete with the strong flavors of the cornichons and capers. A little mustard, here, will go a long, long way. We are talking shrimp, not hot dogs. I like to serve the salad as a topper for open faced sandwiches. It can, of course, also be served on a bed of lettuce if you would prefer. I know those of you who try this salad will love it. The shrimp and cucumbers give it lovely texture and it is truly a gift from the sea. Here's the recipe.

Scandinavian Shrimp Salad...from the kitchen of One Perfect Bite inspired by Bon Appetit


1/3 cup mayonnaise

1 tablespoon water or stock

1/4 cup fresh dill heads, chopped

1 to 3 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

1 pound medium-size shrimp, peeled, deveined and cooked

1 cup sliced English cucumbers, halved lengthwise and cut crosswise into thin slices

1/3 cup cornichons (gherkins), sliced

1 tablespoon capers, drained and rinsed


Thin mayonnaise with water or stock. Add dill, Dijon mustard to taste and lemon juice; whisk to combine. Add shrimp, cucumber, cornichons and capers; toss to coat. Season generously with salt and pepper. Yield: 4 servings.

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