Räksallad is a Swedish shrimp salad — poached shrimp folded into a lemony crème fraîche dressing with dill and red onion, served over greens. It takes 35 minutes, uses one pot and one bowl, and the result is genuinely better than most shrimp salads you’d make with mayonnaise. If you have good shrimp and fresh dill, this comes together fast.
The short version of why this works
Two things matter here. First, the poaching temperature — keeping the water at a gentle simmer around 185°F rather than a rolling boil means the shrimp stay tender instead of turning rubbery. Second, letting the shrimp cool completely before folding them into the crème fraîche dressing is non-negotiable. Warm shrimp will thin out the dressing and make it watery. Give them 10 minutes on the counter after draining, and the whole texture of the finished salad is better.
Substitutions that actually work
- Crème fraîche: Full-fat sour cream is the listed swap and it works well. Greek yogurt also works if you want something lighter — use full-fat for the best texture, and expect a slightly tangier result.
- Fresh dill: Dried dill is a poor substitute here; the fresh herb is doing real work. If you genuinely can’t find it, fresh chives are a better fallback than dried dill.
- Pre-cooked shrimp: If you’re starting with already-cooked shrimp, skip the poaching step entirely — just thaw, pat dry, and fold straight into the dressing. Skip the garnish too — not worth the extra dish.
Mistakes to avoid
- Using wet shrimp: Whether you poach your own or use pre-cooked, pat the shrimp dry before adding them to the dressing. Excess water dilutes the crème fraîche and makes the salad sloppy.
- Overdoing the red onion: A quarter of a large onion is already assertive. If your onion is particularly sharp, soak the chopped pieces in cold water for five minutes and drain — it takes the edge off without losing the flavor.
- Dressing the greens too early: Spoon the shrimp mixture over the greens right before serving. If it sits, the greens wilt and release water into the dressing.
- Skipping the lemon zest: The juice adds brightness, but the zest adds a different kind of citrus flavor — more aromatic, less acidic. Don’t leave it out thinking the juice covers it.
- Over-seasoning before tasting: Crème fraîche and sour cream vary in saltiness by brand. Taste the dressing before adding the shrimp, and again after folding them in, before you commit to the final seasoning.
Storage and reheating
Store the shrimp and dressing mixture in an airtight container in the fridge for up to 2 days — keep it separate from the greens, which should be stored dry. The dressing may loosen slightly overnight; give it a gentle stir before serving. This salad doesn’t freeze well — crème fraîche breaks when frozen and thawed, and the shrimp texture suffers. There’s no reheating here; this is a cold dish and should stay that way.
Exquisite Räksallad
Equipment
- Large mixing bowl
- Medium saucepan
- Colander
Ingredients
- 1 pound peeled shrimp preferably fresh or high-quality frozen
- 1 cup crème fraîche or full-fat sour cream
- ¼ large red onion finely chopped
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon lemon juice freshly squeezed
- 1 large lemon for zest
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 4 cups mixed salad greens such as arugula and baby spinach
Instructions
- Bring a medium saucepan of water to a gentle simmer, around 85°C (185°F). Add the shrimp and poach for 3-5 minutes until opaque and cooked through. Drain in a colander and let cool.
- In a large mixing bowl, combine crème fraîche, finely chopped red onion, fresh dill, lemon juice, zest of one lemon, salt, and black pepper. Mix until well combined.
- Gently fold the cooled shrimp into the crème fraîche mixture until well coated. Adjust the seasoning to taste if necessary.
- To serve, arrange a bed of mixed salad greens on each plate or serving bowl. Spoon the shrimp mixture on top of the greens, garnishing with a sprig of dill or additional lemon zest if desired.
Notes
- For an extra burst of flavor, try adding a teaspoon of horseradish to the crème fraîche mixture.
- As a variation, serve with a side of rye bread and a chilled glass of white wine.
Nutrition
Your questions, answered
Can I use frozen shrimp instead of fresh?
Yes — frozen shrimp work fine here. Thaw them fully in the fridge overnight or under cold running water, then pat them very dry before poaching or folding into the dressing. The key is removing as much surface moisture as possible so the dressing doesn’t get watery.
What can I serve this with to make it a full meal?
Rye bread or dark crispbread alongside the salad is the most straightforward option and keeps cleanup minimal. Boiled new potatoes also work well if you want something more filling — just cook them while the shrimp cools.
My crème fraîche dressing looks too thick before I add the shrimp — is that normal?
Yes, that’s normal. The lemon juice will loosen it slightly, and the shrimp release a small amount of moisture once folded in. If it still seems too thick after combining, add a few more drops of lemon juice rather than water, which would dilute the flavor.
If you liked this one
- Coastal Lemon-Herb Crab Salad
- Sweet and Tangy Grape Chicken Salad
- Authentic Spanish Seafood Paella
- Creamy Macaroni Salad
