Swede Dish Skagen Stuffing Cups
Description
These festive stuffing cups take two beloved traditions — American Thanksgiving stuffing and Swedish Toast Skagen shrimp salad — and combine them into one irresistible holiday bite. Crispy on the outside, tender inside, and filled with warm lemon–dill shrimp cream, they’re the perfect Scandinavian–American fusion for your holiday Smörgås table.
Ingredients
Stuffing Cups
Warm Skagen Filling
Finishing Options
Instructions
1. Prep the Stuffing Cups
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Preheat oven to 375°F.
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Toast bread cubes on a sheet pan for 8–10 minutes until dry and lightly golden.
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In a skillet, melt butter and sauté onion + celery with salt, white pepper, and thyme.
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Combine toasted bread cubes with the sautéed vegetables.
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Stir in broth and beaten egg until mixture is moist but not soggy.
2. Form the Cups
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Grease a standard muffin tin.
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Press stuffing mixture firmly into each well, building up the sides to create a “cup.”
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Bake 18–22 minutes, until edges are crisp and golden.
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Cool slightly, then use a spoon to gently press the centers to create a deeper cavity.
3. Make the Warm Skagen Filling
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In a bowl, mix chopped shrimp, mayo, sour cream (or skyr), lemon juice, lemon zest, dill, capers, mustard, and white pepper.
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Taste and adjust salt, lemon, or dill.
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Warm gently in a skillet over low heat for 1–2 minutes — just until slightly warmed, NOT cooked.
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(Skagen should be creamy and chilled-warm, not hot.)
4. Assemble the Cups
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Spoon warm Skagen filling into each stuffing cup.
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Garnish with dill and lemon zest.
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Optional: top with tiny dot of roe or a dab of cranberry–lingonberry sauce.
5. Serve
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Serve warm or room temperature.
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Best enjoyed the same day, but components can be prepped ahead.
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