Rejesalat (Shrimp Salad)
This rejesalat is the perfect balance of fresh, savory, and creamy, with added crunch that makes it the perfect sandwich topping!
Ingredients
- 250 grams cooked shrimp (extra small shrimp - as small as you can find)
- 70 grams sour cream
- 30 grams mayonnaise
- 10 grams chives
- 10 grams dill
- 60 grams finely diced cucumber (if you don't like cucumber, you can use radish or another crunchy addition for added texture)
- Squeeze of lemon juice
- Zest from half a lemon
- Salt and pepper to taste
- Extra lemon for serving
Instructions
- Defrost shrimp if frozen. We like to use the smallest fully cooked frozen shrimp we can find, and just run them under water to defrost before using. If the shrimp are a bit larger, follow the instructions on the packaging to defrost. Pat them dry with a paper towel to get out as much moisture as possible.
- Chop dill and chives. Finely dice your cucumber.
- This may sound weird, but put the cucumber in a piece of paper towel and squeeze out as much water as possible to keep the salad from being too runny.
- Add shrimp to a bowl along with the sour cream, mayo, chives, dill, cucumber, lemon juice, lemon zest, salt and pepper, and mix the ingredients together well. Taste and adjust the seasonings to taste.
- Serve with extra lemon slices. Eat on white bread, rye bread, or however you like! Keep refrigerated and eat within 24 hours.