Swedish
Räksmörgås
A classic Swedish open-faced shrimp sandwich with buttered white bread, crisp lettuce, sliced egg, hand-peeled shrimp, dill, lemon, and mayonnaise. It should feel generous but neat, with the shrimp piled high and served cool.
Ingredients
- Cooked shell-on cold-water shrimp300g
- Large slices white bread, preferably formfranska or landgångsbröd2 slices
- Butter, softened2 tbsp
- Eggs2
- Crisp lettuce leaves4
- Mayonnaise4 tbsp
- Fresh dill4 sprigs
- Lemon1/2, cut into wedges
- Lumpfish roe or vendace roe, optional2 tsp
- Fine sea saltto taste
- White pepperto taste
Method
- Place the eggs in a small saucepan, cover with cold water, bring to a boil, and simmer for 8 to 9 minutes.
- Cool the eggs in cold water, peel them, and slice them neatly.
- Peel the shrimp by hand, removing shells and tails, then pat the shrimp dry with kitchen paper.
- Spread each slice of bread generously with softened butter all the way to the edges.
- Lay the lettuce leaves over the buttered bread so the bread is fully covered.
- Arrange the sliced eggs on top of the lettuce and season lightly with salt and white pepper.
- Pile the peeled shrimp generously over the eggs, keeping the sandwich open-faced.
- Spoon or pipe mayonnaise over the shrimp in small dollops or lines.
- Garnish with fresh dill, lemon wedges, and a small spoonful of roe if using.
- Serve immediately, cool and fresh, with the lemon squeezed over just before eating.
Common questions
Can I substitute the shrimp or roe in räksmörgås if I can’t find the traditional ingredients?
Yes. Use peeled cooked small shrimp or prawns if shell-on cold-water shrimp aren’t available, and skip the roe entirely if needed. Smoked salmon can work as a different topping, but it changes the dish’s character and flavor.
How far in advance can I prepare the eggs and shrimp for räksmörgås?
Boil and peel the eggs up to 1 day ahead, and peel the shrimp a few hours ahead if kept well chilled. Assemble the sandwich just before serving so the bread stays crisp and the lettuce doesn’t wilt.
What are the most common mistakes when making räksmörgås?
The biggest mistakes are wet shrimp, soft bread, and overfilling. Pat the shrimp dry, butter the bread all the way to the edges, and assemble only right before serving. Too much mayonnaise can also make it heavy and messy.
How should I store leftovers of räksmörgås?
Leftovers are best eaten the same day. If needed, store components separately in airtight containers in the refrigerator: shrimp, eggs, lettuce, and bread apart. Once assembled, the sandwich softens quickly and is not ideal for longer storage.
What’s the best way to serve räksmörgås for the right texture and flavor?
Serve it cold, immediately after assembling, with lemon wedges on the side. The bread should still be firm, the shrimp chilled, and the dill fresh. Add the lemon just before eating for the brightest flavor.