Skagen Salad Recipe

Time30m

Serves2

Baby shrimp in dill cream, boiled egg, cucumber, rye bread crumb, mixed greens

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Ingredients

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1
Prepare the Dill Cream
In a bowl, mix the heavy cream with chopped dill, salt, and black pepper. Adjust seasoning to taste.
2
Prepare the Shrimp
In a separate bowl, combine the baby shrimp with half of the dill cream mixture. Mix well and set aside.
3
Boil the Eggs
Boil the eggs for about 10 minutes until hard-boiled. Let cool, peel, and cut into quarters.
4
Prepare the Cucumber
Slice the cucumber into thin rounds or half-moons, depending on your preference.
5
Assemble the Salad
On a serving plate, arrange the mixed greens as a base. Top with the shrimp mixture, cucumber slices, and boiled egg quarters.
6
Finish the Salad
Drizzle the remaining dill cream over the salad and sprinkle rye bread crumbs on top for crunch.