skaldjursgratänger

Skaldjursgratänger is a Swedish term that refers to gratinated dishes made primarily with shellfish, typically including shrimp, mussels, or a mix of various seafood. The dish is characterized by a creamy base—often a béchamel or custard—combined with the seafood and finished under a golden crust of breadcrumbs, grated cheese, or both. Though the concept is found in many European cuisines, the Swedish version places emphasis on local fish and mussels harvested along the country's extensive coastline.

The preparation generally begins by lightly sautéing onions or shallots, then adding the shellfish with a splash of white wine or broth. A thickening agent such as flour or cornstarch may be incorporated, followed by a pour of milk or cream to create the sauce. Cheese varieties commonly used include gruyère, emmentaler, or Swedish crisp cheese, which is scattered on top before baking. Breadcrumbs seasoned with herbs or garlic provide a contrasting texture and help absorb excess moisture.

Skaldjursgratänger is frequently served as an entrée or side dish during festive occasions like birthdays or Christmas, and can also be found on menus at seafood restaurants. Variations include adding root vegetables such as potatoes or carrots, incorporating a slice of smoked fish, or substituting the mad egg custard with a mustard‑infused sauce. The dish’s versatility has allowed it to become a staple in both casual cooking and fine dining, reflecting Sweden’s maritime culinary heritage.