Lunches
Rye Bread Shrimp Sandwich
Ingredients
- 8 slices Icelandic rúgbrauð (dark rye bread) or dense rye bread
- 300 g (10.5 oz) cooked cold-water shrimp, peeled
- 120 g (1/2 cup) mayonnaise
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped, plus extra to garnish
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 hard-boiled egg, sliced, to garnish
- 1/2 cucumber, thinly sliced, to garnish
Method
- In a bowl, combine the shrimp, mayonnaise, lemon juice, dill, salt and pepper; mix gently to coat.
- Lay out the slices of rye bread on a serving board.
- Spread a generous layer of shrimp salad over each slice.
- Top with cucumber slices and a slice of hard-boiled egg.
- Garnish with extra dill and serve immediately.
Introduction: Open-faced sandwiches on dense rye bread are a mainstay of Icelandic lunch culture, echoing broader Nordic smørrebrød traditions.
Cultural Background: Open-faced sandwiches on dense rye bread are a mainstay of Icelandic lunch culture, echoing broader Nordic smørrebrød traditions. A shrimp salad topping, made with the small, sweet cold-water shrimp harvested from Icelandic fjords, is a favourite in cafés and homes alike.
Tips: Chill the shrimp salad for 20 minutes before assembling for the best flavour. Use full-fat mayonnaise for a richer, more traditional taste.
Variations: Add a spoonful of fish roe on top for a festive touch. Swap mayonnaise base for a skyr-lemon dressing for a lighter version.
Storage: Shrimp salad keeps refrigerated up to 1 day; assemble sandwiches just before serving.
Reheating: Not applicable — served cold.
FAQs:
Q: Can I use regular shrimp instead of cold-water shrimp?
A: Yes, though the flavour will be slightly less sweet.
Q: What is rúgbrauð?
A: A dense, slightly sweet Icelandic rye bread, traditionally slow-baked using geothermal heat.
Please log in to leave a comment.