A Swedish räkpaj combines delicate shrimp with a rich custard filling in a buttery crust, creating a dish that’s both elegant and comforting. The secret lies in selecting high-quality ingredients and following precise preparation techniques.
Pajdeg
The foundation requires:
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150g cold butter
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3.5 dl wheat flour
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Salt
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2-3 tablespoons ice-cold water
Work the ingredients quickly to achieve a flaky texture. Chill the dough for 30 minutes before rolling it out.
Fyllning
The classic filling combines:
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300g peeled shrimp (preferably MSC, ASC, or KRAV certified)
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1.5 dl heavy cream
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1.5 dl crème fraiche
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3 eggs
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Fresh dill
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Grated cheese
For enhanced flavor, add:
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Finely chopped red onion
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A touch of lemon pepper
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Fresh spinach
Tillagningsprocess
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Pre-bake the shell at 200°C for 10-15 minutes
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Sauté vegetables until softened
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Layer shrimp mixture in the pre-baked shell
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Pour the custard filling
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Bake at 200°C for 25 minutes, reducing to 175°C after 15 minutes
Servering
The pie can be served warm or cold. Pair with:
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Fresh green salad
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Lemon wedges
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Dill cream sauce
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Baby spinach
Förvaring
Store covered in the refrigerator. The pie keeps well for several days and can be reheated before serving.