Raw shrimps, wasabi & dill by Eric Vildgaard from Restaurant Jordnær

Allow me to introduce a renowned culinary masterpiece that graces the distinguished menu of Restaurant Jordnær, nestled in the idyllic locale of Gentofte, Denmark. This extraordinary creation, meticulously crafted by the esteemed Chef Eric Vildgaard, has solidified its position as a venerable cornerstone of our gastronomic repertoire—an epitome of culinary artistry, deserving of the title “Signature” par excellence.

Horseradish Sauce

– 100g buttermilk
– 24g horseradish juice
– Salt, to taste
– Lemon juice, to taste
– 20 raw shrimps
– Dill oil
– Fresh herbs (for garnish)


1. In a mixing bowl, combine the buttermilk and horseradish juice. Mix well until fully incorporated.
2. Adjust the flavor by adding a pinch of salt and a splash of lemon juice, adjusting to your desired taste.
3. Peel the shrimps, ensuring they are cleaned and deveined properly.
4. Place the peeled shrimps in a chilled serving bowl, ready to be garnished with the horseradish sauce.
5. Just before serving, drizzle the horseradish sauce, combined with a touch of dill oil, generously over the shrimps.
6. To add a final touch of elegance, sprinkle fresh herbs over the dish as a delightful garnish.
7. Serve immediately and savor the exquisite combination of flavors.

Note: This recipe can be enjoyed as a standalone dish or paired harmoniously with complementary ingredients to create a memorable culinary experience.

Photo credit : Nordic Chefs 
Restaurant : Restaurant Jordnær


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