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

This is just one of Eric’s signature dishes from Restaurant Jordnær, and it is more than just a guest favorite — it’s a personal tribute. Inspired by a dish once served at Noma, where Eric trained under René Redzepi, this recipe brings together classic Nordic ingredients with Eric’s own refined style. The idea first sparked during his time in the Noma kitchen, and today, that inspiration lives on in Jordnær’s version.

Horseradish Sauce

Ingredients

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

Instructions

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

Credits

Photo Credit: Nordic Chefs
Restaurant: Restaurant Jordnær