This vibrant Scandinavian appetizer (or light meal) combines hot, fluffy potatoes with cool, creamy Skagen salad—a classic Swedish prawn mix of shrimp, crème fraîche, mayonnaise, dill, and lemon. It’s an elegant, no-fuss dish that’s perfect for summer gatherings, casual dinners, or when you crave bright, simple flavors with a luxe twist. 

Ingredients

• 6 large russet potatoes
• 2 pounds shrimp, peeled, deveined, and chopped (tails removed)
• 1/3 cup mayonnaise
• 2 Tablespoons crème fraîche
• 2 Tablespoons fresh dill, finely chopped (plus more for garnish)
• 1 Tablespoon red onion, finely chopped
• 2 teaspoons lemon juice
• 1 Tablespoon salted butter, melted
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Optional: salmon roe, for garnish
• Optional: lemon slices, for garnish

Preparation

1. Preheat oven to 400°F. Scrub and dry the potatoes, then bake them directly on the oven rack for about 1 hour, or until crisp outside and soft inside.
2. Let the potatoes cool slightly, then slice each in half lengthwise. Scoop out most of the flesh into a bowl, leaving a sturdy 1/4-inch shell.
3. Add the melted butter, salt, and pepper to the scooped potato flesh. Stir to combine, then spoon the mixture back into the potato shells. Return to the oven for 10–15 minutes until the tops are lightly golden.
4. In a separate bowl, combine the shrimp, mayonnaise, crème fraîche, dill, red onion, and lemon juice. Stir gently until well mixed. Taste and adjust seasoning if needed.
5. Spoon the chilled shrimp mixture onto each warm potato half. Garnish with fresh dill, a slice of lemon, and salmon roe if using.
6. Serve immediately, or chill the assembled potatoes slightly before serving.

Serving Suggestions

Serve as an elegant appetizer or light summer entrée. Pair with a crisp green salad dressed in lemon vinaigrette.

Beverage Pairings

• Dry sparkling wine (e.g., Cava or Prosecco)
• Chilled Riesling or Grüner Veltliner
• Light Pilsner or Kölsch
• Sparkling water with cucumber or lemon for a non-alcoholic option