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Icelandic Raekjusalat

Iceland's famous traditional prawn salad recipe
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: Icelandic
Servings: 8 people


  • 4 large hard-boiled eggs
  • 150 ml mayonnaise
  • 100 ml sour cream
  • 1 tsp lemon juice
  • 2-3 dashes Tabasco sauce
  • 2 tsp granulated sugar
  • 2 tsp sweet paprika
  • salt & pepper to taste
  • 3 tbsp freshly chopped dill
  • 300 grams fresh cold-water prawns (cooked, peeled and chilled)


Boiling the eggs

  • Place the eggs in a saucepan and cover with cold water so that the eggs are submerged at least 3cm below the water line.
  • Bring the water to a boil over high heat.
  • Once boiling, turn the heat down to a gentle simmer and continue to cook the eggs for 12 minutes.
  • Once the eggs are boiled, turn off the heat, remove from the burner and run cold water over them. You are free to leave them in the cold water.
  • When the eggs have cooled, peel them and chop them into small pieces.

Paprika Mayonnaise Sauce

  • Combine the mayonnaise, sour cream, lemon juice, Tabasco sauce, granulated sugar, sweet paprika, salt and pepper together.
  • Once the sauce is thoroughly mixed together, then gently combine the freshly chopped dill, chopped hard-boiled eggs and cold-water prawns.


  • Enjoy served on top of crusty bread or your favourite organic loaf.

Wine pairing

  • Enjoy with refreshing European white wine.