National Dish Iceland: Prawn Salad with Dill (Recipe)
In this article
Meet Rækjusalat með Dill, Iceland’s cool, creamy prawn salad and one of the simplest ways to taste the North Atlantic. Sweet, tender prawns are folded through a gentle dressing and lifted with plenty of fresh dill, then piled onto crisp leaves. It takes minutes to put together, needs no cooking skill worth mentioning, and works equally well as a starter, a light lunch or part of a summer spread.
About Prawn Salad with Dill
Rækjusalat með Dill is a traditional Icelandic dish that captures the fresh, clean flavours of the sea beautifully. The pairing of delicate prawns with the bright, grassy note of dill makes it both easy to prepare and genuinely delicious. The backbone of the salad is a creamy dressing that binds everything together without smothering the seafood. Served as a starter or a light main course, it takes your palate on a short maritime journey to Iceland — much like the country’s beloved Reyktur Lax.
Ingredients (serves 1–2)
- 200 g fresh prawns
- 3 tablespoons mayonnaise
- 2 tablespoons Greek yoghurt
- 1–2 tablespoons fresh dill, finely chopped
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Salad leaves or rocket, to serve
Shopping for the ingredients
For the best prawn salad, buy the freshest prawns you can find, ideally from a good fishmonger or a well-stocked supermarket counter. Look for a lively colour and a clean smell of the sea rather than anything sharp or ammoniac. The remaining ingredients — mayonnaise and Greek yoghurt — are easy to pick up anywhere. When it comes to the dill, choose fresh bunches over dried; the difference in aroma is considerable and it is the herb that defines the dish.
Preparing the dish
Before you start, get everything measured out and ready to hand. If you are working with raw prawns, wash them well and cook them briefly, ideally in their shells, then leave them to cool completely. Chop the dill just before you need it so its aromatic oils are at their liveliest. A little organisation up front means the salad comes together in a couple of minutes and you can work calmly rather than in a rush.
Step-by-step instructions
- Briefly cook the prawns in salted water if needed, then leave to cool.
- In a bowl, mix the mayonnaise, Greek yoghurt, lemon juice, dill, salt and pepper until smooth.
- Add the cooled prawns to the dressing and fold them in gently.
- Arrange the finished salad on a bed of salad leaves or rocket.
- Garnish with a little more fresh dill and serve.
Gluten-free / lactose-free version
Making this prawn salad gluten-free and lactose-free is straightforward. Use a certified gluten-free mayonnaise and swap the Greek yoghurt for a lactose-free version — plenty of good ones are now on the shelves and the texture is barely distinguishable. A plant-based yoghurt alternative works nicely too, particularly a thick coconut or oat variety. With these small swaps the dish suits almost any dietary requirement without losing its character.
Tips for vegans and vegetarians
For a vegan or vegetarian version, replace the prawns with grilled vegetables or cubes of marinated tofu. Both keep the bite and structure that make the salad satisfying, while the creamy dressing carries the flavour just as well. Keep the dill front and centre, since it is what makes the dish taste unmistakably Icelandic. Feel free to experiment with roasted courgette, artichoke hearts or celeriac to make it your own.
More tips and tricks
The easiest way to improve this salad is to play with herbs. Alongside the dill, a little parsley or chives adds another layer without competing with the seafood. Mix everything thoroughly so the flavours have a chance to marry, then let the salad rest in the fridge for half an hour before serving — it is noticeably better cold. Season at the end rather than the beginning, as the lemon and the prawns both shift the balance.
Adapting the recipe to your taste
This salad is remarkably flexible. If you like a sharper finish, add extra lemon juice or a small spoonful of mustard to the dressing. For heat, a few drops of Tabasco or some finely chopped fresh chilli work well. You can also lighten it considerably by tipping the ratio towards yoghurt and away from mayonnaise. None of these changes disturb the foundation of the recipe, so you can adjust freely.
Ingredient substitutions
If fresh prawns are not available, tinned prawns do the job perfectly well — just drain them thoroughly so the dressing does not turn watery. Mayonnaise can be swapped for vegan mayo to make the dish animal-friendly, or you can whisk together a good oil with a splash of vinegar for a similar creamy effect. Cold-smoked fish is another fine stand-in and gives a result closer to Graflax Med Dillssosu. Choose according to what is fresh and the salad stays every bit as good.
Drink pairing ideas
A freshly poured Icelandic beer suits this salad well and echoes its maritime character. A crisp white wine such as Sauvignon Blanc is an equally good match, its fruit and acidity cutting cleanly through the creamy dressing. For something alcohol-free, sparkling water with a slice of lemon refreshes the palate between mouthfuls. Choose according to the season and the meal feels complete.
Serving and presentation ideas
Presentation matters here, because the salad is pale and benefits from contrast. Serve it in an elegant bowl and garnish with fresh herbs and lemon slices. A colourful base of rocket and mixed leaves gives it a backdrop and a lift. Do not hesitate to add texture alongside — crisp bread chips, toasted nuts or a plate of Hardfiskur Med Smjoeri all make excellent partners. The dish then pleases the eye as much as the palate.
A bit of history
Rækjusalat með Dill grew out of an Icelandic kitchen shaped by the surrounding ocean and a long fishing tradition. Prawns are both an everyday staple and something of a delicacy, valued across generations and often landed within sight of the kitchens that cook them. Dill is used widely across Nordic cooking because its fresh, slightly aniseed edge sits so well with seafood. Simple to make and quietly modern, the salad shows how Icelandic cuisine blends tradition with newer influences.
More recipe ideas
Summary: Prawn Salad with Dill
Rækjusalat með Dill is an excellent choice for anyone who wants to taste the fresh flavours of Iceland without spending long in the kitchen. A handful of well-chosen ingredients produces something that is simple to make yet genuinely refined. Let the recipe inspire you and enjoy a little maritime cooking on your own plate, whether as a starter or a light main course. Verði þér að góðu — enjoy your meal!
