A very typical Nordic summer salad. Serve with some toast or on top of a baked potato.

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Serves 4

5 oz cooked shrimp (I like salad sized shrimp for this recipe)

2 tablespoons leeks, thinly sliced

1 tablespoon finely chopped dill

2 tablespoons mayonnaise

1 tablespoon lemon juice

1 tablespoon roe, salmon roe works best

salt, to taste

  1. Mix all ingredients gently in a serving bowl.
  2. Season with salt and let the salad sit in the fridge for 1 hour before serving.


Photography by Studio Dreyer Hensley

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