Räksmörgås
The Quirky Foodster Team
Ingredients
- Bread slices (rye or white) — 2
- Butter — 1 tbsp
- Cooked, peeled shrimp — 250 g (9 oz)
- Mayonnaise — 3 tbsp
- Eggs, hard-boiled and sliced — 2
- Lettuce leaves — 2
- Lemon wedges — 2
- Fresh dill — 1 tbsp
Method
- Butter the bread slices and lay a lettuce leaf on each.
- Arrange the sliced boiled egg over the lettuce.
- Mix shrimp gently with mayonnaise and pile generously on top of the egg.
- Garnish with fresh dill and a lemon wedge.
- Serve immediately, open-faced.
Introduction: Piled high with shrimp, egg and dill, Räksmörgås is one of Sweden’s most iconic open sandwiches — a café and lunch-counter classic, especially popular in the warmer months when fresh shrimp are at their best.
Cultural Background: Piled high with shrimp, egg and dill, Räksmörgås is one of Sweden’s most iconic open sandwiches — a café and lunch-counter classic, especially popular in the warmer months when fresh shrimp are at their best.
Tips: Pat shrimp dry before mixing with mayonnaise to avoid a watery topping. Use the freshest shrimp available for the best flavour.
Variations: Add a few slices of avocado or cucumber for extra freshness. Not typically veganised, as shrimp is the centrepiece of the dish.
Storage: Best assembled and eaten fresh; do not store assembled.
Reheating: Not applicable — served cold.
Nutrition: 380 kcal | Protein 26 g | Carbs 22 g | Fat 21 g
FAQs:
Q: Can I use frozen shrimp?
A: Yes, thaw fully and pat dry before using.
Q: What bread is best?
A: A soft white loaf or light rye both work well and won’t overpower the shrimp.
- Bread slices (rye or white) — 2
- Butter — 1 tbsp
- Cooked, peeled shrimp — 250 g (9 oz)
- Mayonnaise — 3 tbsp
- Eggs, hard-boiled and sliced — 2
- Lettuce leaves — 2
- Lemon wedges — 2
- Fresh dill — 1 tbsp
Please log in to leave a comment.