Crayfish Skagen Recipe

Staff Writer
Crayfish Skagen Recipe

In celebration of Aquavit’s annual Crayfish Festival, Marcus Jernmark offers his Crayfish Skagen recipe. A Scandinavian special, this sandwich is packed with fresh and plump crayfish. 

Deliver Ingredients


  • 1 pound crayfish, boiled* and peeled, then cut into bite-sized pieces 
  • ¼ cup mayonnaise
  • ¼ cup crème fraîche
  • 3 tablespoons fresh dill, chopped
  • ½ tablespoon lemon juice
  • Salt and pepper, to taste
  • ¼ cup butter
  • 4 small brioche buns, sliced in half 


In a large bowl, combine the crayfish, mayonnaise, crème fraîche, dill, and lemon juice. Season the mixture with salt and pepper, and stir together with a wooden spoon to thoroughly mix. 

Melt the butter in a wide skillet and lightly toast the brioche buns, crust side up. Try to get the buns lightly golden without being too soggy. 

Spoon the crayfish mixture into the buns and serve immediately. 

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.