Skagen is a swedish seafood dish most commonly made with prawns. 


  • 150g Smoked whitefish

  • 150g Gravlax

  • 3 tbsp Fish egg roe 

  • Skagen:

  • 200g Crayfish tails

  • 3 -5 tbsp Mayonnaise

  • 1-2 tbsp Sour Cream

  • 1 tbsp Red onion

  • 1 tbsp Dill, finely chopped

  • ½ tsp Garlic

  • Horseradish

  • Lemon

  • A touch of Black pepper

  • Sugar

  • Salt 

  • Potato marinade:

  • 3 Potatoes, peeled, boiled and sliced

  • ½ Cucumber, peeled, de-seeded and cut into half-moon pieces

  • 1 tbsp Dijon mustard (with seeds)

  • 1 tbsp Capers, chopped

  • 1 tbsp Lemon juice

  • 1 tsp White wine vinegar

  • 25ml Oil

  • 1 tbsp Dill, finely chopped

  • 1 tbsp Red onion, finely chopped

  • Honey

  • Salt

  • Pepper 

  • Garnish:

  • 1 bunch Romaine salad

  • 2 piece Dark bread cut into long strips

  • 1 Egg, boiled 4-5 minutes, a bit runny

  • Handful Sugar snap peas


  • 1.

    First slice the boiled potatoes into half-moon pieces. Then prepare the marinade for the potatoes. 

  • 2.

    Add mustard seed, lemon juice, white wine vinegar, capers and red onion into a bowl and mix well.  Then add oil and dill and season with a drizzle of honey, salt and pepper.  Next add half-moon cucumbers and boiled potatoes into the marinade. Toss so that the ingredients are well covered in the marinade.

  • 3.

    Next, prepare the Skagen. Add all of the ingredients except for the crayfish tails into a mixing bowl. Mix well and then add crayfish tails. For the best results, allow to marinade in refrigerator for 30 minutes. 

  • 4.

    Finally, plate the salad. Make a bed of romaine lettuce, then place marinated potato mix on it. Atop the potato base, arrange crayfish slices, crayfish Skagen mix, salmon fish egg roe, gravlax, and smoked whitefish. Garnish with slices of boiled egg, strips of dark bread, and sugar snap peas.

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