Scandinavian Shrimp Salad (Räksallad)

Recipe

This recipe recreates the iconic Nordic bistro experience, featuring a mountain of sweet cold-water shrimp, creamy avocado, and a classic homemade Rhode Island sauce.

Ingredients

serves 2

The Rhode Island Sauce

• 120g (1/2 cup) Mayonnaise

• 60g (1/4 cup) Chili sauce (Heinz style, not hot sauce)

• 15ml (1 tbsp) Fresh lemon juice

• 2g (1/2 tsp) Paprika

• 1 drop Tabasco or Worcestershire sauce

• Salt and black pepper to taste

The Salad Base

• 450g (1 lb) Pre-cooked, peeled cold-water shrimp (thawed and patted dry)

• 150g (4 cups) Mixed spring greens and arugula

• 2 Large eggs

• 1 Large avocado, halved and pitted

• 100g (1/2 cup) Cherry tomatoes, halved

• 50g (1/2 cup) English cucumber, sliced

• 20g (1/4 cup) Red onion, shaved into thin rings

Garnish

• 1 large bunch Fresh dill, stems removed

• 10g (2 tbsp) Fresh chives, finely minced

• Lemon wedges for serving

Instructions

1. Whisk Sauce: Combine 120g (1/2 cup) mayo, 60g (1/4 cup) chili sauce, lemon juice, and spices in a small bowl. Refrigerate until serving.

2. Boil Eggs: Bring water to a boil. Gently lower 2 eggs in and simmer for exactly 7 minutes for a "jammy" yolk.

3. Shock Eggs: Immediately transfer eggs to an ice bath for 5 minutes. Peel carefully and slice in half lengthwise.

4. Prep Shrimp: Ensure 450g (1 lb) shrimp are very cold and completely dry. Toss with a pinch of salt if desired.

5. Build Base: Divide 150g (4 cups) greens between two wide bowls. Arrange cucumber, tomatoes, and red onion rings around the edges.

6. Add Protein: Place one avocado half in each bowl. Pile the shrimp high in the center of the greens.

7. Plate Eggs: Nestle the two egg halves (yolks facing up) next to the shrimp pile.

8. Final Flourish: Top the shrimp with a generous mound of fresh dill and minced chives. Serve the dressing on the side.