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Nordic Deluxe Plate

This recipe combines traditional Gravlax marinated salmon and smoked wild salmon from the Bay of Bothnia with a shrimp dill-flavoured salad.
Servings 4 portions
Prep Time 15 mins
Total Time 25 mins


For the salmon

  • 160 g Gravlax
  • 160 g smoked wild salmon
  • 1 lemon

For the shrimp salad

  • 500 g cooked and hand-peeled shrimp
  • 1/2 bunch of dill
  • 2 tbsp grated horseradish
  • 3 tbsp mayonnaise
  • 1 tbsp butter
  • salt & pepper
  • 8 brioche or white bread slices
  • Optional: Nordic Caviar


  • Chop the peeled shrimp and let them dry on kitchen paper or leave in a sift for 10 minutes.
  • Mix mayonnaise, grated horseradish, dill (save some dill for garnish) and salt and pepper.
  • Add the chopped shrimp to the creamy mixture.
  • Fry the bread in butter.
  • Serve the shrimp mixture piled on top of the fried bread and garnish with caviar, for a true (luxury) nordic taste, finish with a sprig of dill and a lemon wedge.


The shrimp salad is served in Sweden as 'Toast Skagen' which is sometimes topped with nordic caviar, Kalix Löjrom, for that extra luxurious touch.
Cuisine: Nordic