March 11 2019 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Appetizer, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Appetizer, Side dish Swedish shrimp salad with dill
This classic Swedish speciality is super simple, delicious and offers so much flavor for such little effort. Enjoy this creamy seafood salad with a slice of toasted low carb mug bread. Sweden is just a bite away!
USMetric
servingservings
Ingredients
- 10 oz. 280 g shrimp, cooked, and peeled
- 1 cup 240 ml mayonnaise
- ¼ cup 60 ml crème fraîche or sour cream
- 2 tbsp 2 tbsp fresh dill
- 2 oz. 55 g fish roe
- 2 tsp 2 tsp lemon juice
- salt and pepper
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www.dietdoctor.com
Making low carb simple
Instructions
- Chop half of the shrimps roughly.
- Combine mayonnaise and crème fraiche in a bowl.
- Fold in the shrimps, dill and roe. Save some for garnishing, if you like. Add lemon juice, salt and pepper, and combine well.
Tip!
If you'd like some extra sharpness — add freshly grated horseradish, Dijon mustard and some lemon zest. Serve it on a lettuce leaf, keto seed crackers, or a nice piece of low-carb or keto bread. Our best tip is to serve it with toasted mug bread, for the ultimate sandwich experience.
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