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Traditional Swedish Shrimp Salad Bites

Susanne has cooked this classic Swedish dish for decades. It is a recipe that her grandparents would make, and it is served as the first course at many dinner events with family and friends. She would often serve the shrimp salad on a spoon with a toast of sparkling wine when guests arrive. However, it is traditionally served on some crackers or bread throughout Scandinavia. The smaller the bites, the easier to eat — but if you’re into using a fork and a knife, feel free to make your bites as large as you want. Susanne makes this dish often as a nod to her heritage, but with a zest that feels perfect for summer! Serve for guests, paired expertly with Fullerton Five FACES Chardonnay.

 

Plating shrimp salad bites
Ingredients:

  • 2 heaping cups of tiny bay shrimp – peeled and cooked
  • 2 tablespoons of minced red onion
  • 10 sprigs dill, chopped
  • 12 straws chives, chopped
  • Zest of half a small lemon
  • 1 tablespoon of lemon or lime juice
  • 2 heaping tablespoons of mayo, enough for shrimp to stick together
  • 8 cut rounds of white bread

Instructions:

  • Chop your red onion, fresh dill and fresh chives.
  • Add onion, dill and chives to the bay shrimp in a bowl.
  • Add 2 dollops of mayonnaise and mix all together.
  • Add lemon zest and lemon squeeze.
  • Cut your bread into rounds (a cookie cutter works great).
  • Fry the bread in a pan with butter on both sides until slightly brown.
  • You’re ready to serve. Lump a heaping mound of your shrimp salad onto the bread and top with slices of lime.

Serve chilled alongside Fullerton Five FACES Chardonnay.

Preparing dill sprigs

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