What distinguishes this shrimp salad from others is a pinch of white pepper, paprika and heaps of fresh dill. You can serve this on crisp bread, thin sliced dark bread or toast, or as a filling for deviled eggs. You can also Scando it up even further by topping it with caviar (Swedes favor the relatively inexpensive roe from bleak or lumpfish, but you can use whatever you like).
Makes 8 servings as part of a larger spread
1 pound precooked small salad shrimp (pink shrimp or bay shrimp, depending on where you are)
1/2 cup minced dill (1 small bunch)
Heaping 1/2 cup mayonnaise
Juice of 1/2 lemon
1/2 teaspoon paprika
1/4 teaspoon white pepper
Salt to taste
Mix together all of the ingredients, and taste to adjust seasonings.