Shrimp, Fennel & Roe Salad

Inspired by the timeless dining at Stockholm’s legendary Grand Hôtel, this elevated shrimp salad balances luxury with pristine Nordic freshness. Crisp ribbons of shaved fennel and buttery greens are lightly cloaked in a velvety herb dressing, creating a vibrant base for sweet hand-peeled prawns and jammy eggs. A cloud of freshly grated horseradish, peppery garden cress, and the saline pop of bright trout roe finish the dish with unmistakable hotel-bistro finesse.

The Bistro Recipe

The quintessential Grand Hôtel Stockholm shrimp salad: sweet cold-water prawns, shaved fennel ribbons, jammy soft-boiled eggs, biting fresh horseradish, and glowing pearls of trout roe.

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Servings 2

Method Toss & Assemble

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Seafood & Base

• 0.45 lb fresh hand-peeled cold-water prawns (dry on paper towels)
• 2 pieces large eggs (room temperature)
• 1 pieces head Little Gem or tender butterhead lettuce, leaves washed and torn
• 0.5 pieces fennel bulb, trimmed and shaved paper-thin on a mandoline
• 0.5 pieces English cucumber, seeded and sliced into thin half-moons

The Herb Dressing

• 0.25 cup good-quality whole egg mayonnaise
• 2 tbsp crème fraîche
• 1 tbsp fresh lemon juice
• 1 tbsp finely minced fresh dill
• 1 tbsp finely snipped fresh chives
• Flaky sea salt & ground white pepper, to taste

Finishing & Garnish

• 2 tbsp vibrant trout roe (forellrom)
• 2 tbsp freshly grated horseradish root
• Fresh garden cress (smörgåskrasse), snipped
• Fresh lemon wedges, for serving

Instructions

1. 1
   Cook the Eggs

   Lower eggs into gently boiling water; cook 6.5 minutes. Shock in ice water, peel gently, and halve lengthwise.

2. 2
   Whisk the Dressing

   Whisk mayonnaise, crème fraîche, lemon juice, dill, and chives in a small bowl; season lightly with salt and white pepper.

3. 3
   Crisp and Shave

   Soak mandoline-shaved fennel in ice water for 5 minutes until curled and crisp; drain thoroughly and pat dry.

4. 4
   Dress the Greens

   In a wide bowl, gently toss lettuce, drained fennel, and cucumber slices with half of the herb dressing to coat evenly.

5. 5
   Assemble the Base

   Divide dressed greens across wide bistro bowls. Tuck jammy egg halves into the folds, yolk side facing up.

6. 6
   Layer the Prawns

   Mound thoroughly dried cold-water prawns loosely over the center, ensuring they rest gracefully atop the greens.

7. 7
   Garnish and Serve

   Scatter trout roe, snip fresh garden cress over top, and shower with a fluffy cloud of grated horseradish. Serve with lemon.

The Hotel Veranda Secret

Always peel cold-water prawns by hand from the shell and dry them thoroughly on paper towels before plating. Pre-peeled shrimp in brine leach excess moisture that dilutes the dressing and softens the crisp greens. Grate the fresh horseradish on a fine microplane at the final second so its aromatic oils remain sharp and light as snow.

Pairing Note: Santorini Assyrtiko or Chablis Premier Cru — crisp saline minerality and laser-sharp acidity cut through the creamy egg yolk and rich dressing while elevating the sweet brine of cold-water prawns and trout roe.

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