Rekesmørbrød
The Quirky Foodster Team
Ingredients
- Crusty bread or dark rye bread — 4 slices
- Cooked, peeled shrimp — 300 g (10.5 oz)
- Mayonnaise — 120 g (4 oz)
- Lemon, cut into wedges — 1
- Cucumber, thinly sliced — 1/2
- Fresh dill, to garnish
- Salt and pepper — to taste
Method
- Spread each slice of bread generously with mayonnaise.
- Arrange sliced cucumber over the mayonnaise.
- Pile the shrimp generously on top.
- Season with salt and pepper.
- Garnish with fresh dill and serve with lemon wedges for squeezing over.
Introduction: An open-faced sandwich piled generously with shrimp, mayonnaise and lemon, one of Norway's most beloved lunchtime classics.
Cultural Background: Shrimp sandwiches are a summer favourite across Norway, particularly enjoyed with a view of the fjords or harbour, their generous topping of fresh, sweet shrimp reflecting the country's excellent seafood.
Tips: Use the freshest shrimp available for the best flavour, as this open sandwich relies on quality ingredients. Serve immediately after assembling, as open sandwiches don't hold well.
Variations: Add a slice of hard-boiled egg for a more substantial sandwich. Use a good sourdough bread as an alternative base.
Storage: Best assembled and eaten immediately; not suitable for storing.
Reheating: Not applicable — this is a cold, freshly assembled dish.
FAQs:
Q: What bread is traditionally used?
A: A good crusty white bread or dark rye, depending on personal preference.
Q: Is rekesmørbrød eaten with cutlery?
A: Yes, given its generous open-faced topping, it's typically eaten with a knife and fork rather than by hand.
- Crusty bread or dark rye bread — 4 slices
- Cooked, peeled shrimp — 300 g (10.5 oz)
- Mayonnaise — 120 g (4 oz)
- Lemon, cut into wedges — 1
- Cucumber, thinly sliced — 1/2
- Fresh dill, to garnish
- Salt and pepper — to taste
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