Grand Hôtel Style Shrimp & Trout Roe Salad
Recipe
Recreate the elegance of Stockholm’s Grand Hôtel with this sophisticated shrimp salad, featuring fresh horseradish, creamy eggs, and briny trout roe.
Prep time: 20 minutes | Cook time: 8 minutes | Servings: 2
Ingredients
Main Component
450g (1 lb) Cold-water shrimp, peeled and cooked
2 Large eggs, room temperature
1 Head Little Gem or Romaine lettuce, torn
100g (1 cup) English cucumber, thinly sliced
1/2 Fennel bulb, shaved very thin
1 Lemon, cut into wedges
Creamy Dressing
120ml (1/2 cup) Mayonnaise
15ml (1 tbsp) Lemon juice
5g (1 tsp) Fresh dill, finely chopped
Salt and white pepper to taste
Garnish
40g (2 tbsp) Trout roe (or Salmon roe)
30g (1/4 cup) Fresh horseradish, finely grated
10g (2 tbsp) Chives, finely minced
Handful of garden cress or microgreens
Instructions
Boil 2 eggs for 7–8 minutes for a jammy yolk; immediately shock in ice water for 5 minutes.
Whisk 120ml (1/2 cup) mayonnaise, 15ml (1 tbsp) lemon juice, and 5g (1 tsp) dill in a small bowl.
Peel the cooled eggs and cut them into halves or quarters.
Toss torn lettuce, sliced cucumber, and shaved fennel with half of the creamy dressing in a large bowl.
Divide the dressed greens between two chilled plates or shallow bowls.
Arrange 450g (1 lb) shrimp and the egg halves over the bed of greens.
Drizzle the remaining dressing over the shrimp and eggs.
Top with 40g (2 tbsp) trout roe and a generous dusting of 30g (1/4 cup) grated horseradish.
Garnish with 10g (2 tbsp) minced chives, cress, and a fresh lemon wedge on the side.
