Lunches
Rejemad (Shrimp Smørrebrød)
The Quirky Foodster Team
Ingredients
- 4 slices rugbrød (Danish rye bread)
- 60 g (4 tbsp) butter, softened
- 300 g cooked, peeled shrimp
- 120 g (1/2 cup) mayonnaise
- 1 lemon, cut into wedges
- 4 lettuce leaves
- Fresh dill, to garnish
- Salt and black pepper, to taste
Method
- Spread each slice of rye bread generously with softened butter.
- Lay a lettuce leaf on each slice as a base.
- Pile the shrimp high on top of the lettuce.
- Add a generous dollop of mayonnaise to the side or centre of the shrimp.
- Garnish with dill and a lemon wedge, and season with salt and pepper just before serving.
Introduction: Smørrebrød, Denmark's iconic open-faced sandwich, turns a slice of dense rye bread into a small edifice of toppings.
Cultural Background: Smørrebrød, Denmark's iconic open-faced sandwich, turns a slice of dense rye bread into a small edifice of toppings. The shrimp version, piled high with hand-peeled North Sea shrimp, mayonnaise, lemon and dill, is one of the most beloved lunch orders in Danish delis and harbourside cafés.
Tips: Always butter the bread first; it keeps the rye from turning soggy under the toppings. Use the largest, freshest shrimp you can find — this dish lives and dies by the shrimp quality.
Variations: Add thin cucumber slices underneath the shrimp for crunch. A dot of caviar or fish roe on top turns this into a festive version. No authentic vegetarian version exists, as the shrimp is central to the dish; a plant-based 'shrimp' alternative can be substituted for a vegan take.
Storage: Best assembled fresh; components can be refrigerated separately for up to a day.
Reheating: Not applicable — served cold and freshly assembled.
Nutrition: Approx. 340 kcal, 20g protein, 22g fat, 16g carbohydrates per serving.
FAQs
Q: What bread should I use if I can't find rugbrød?
A: A dense, dark seeded rye bread is the closest substitute; avoid light, airy breads as they won't hold the toppings.
Q: Can this be made ahead for a party?
A: Assemble no more than an hour before serving, as the bread softens quickly once topped.
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