📝 About This Recipe
The Räksmörgås is more than just a sandwich; it is a cornerstone of Swedish culinary tradition, often summarized by the saying 'glida in på en räkmacka' (to slide in on a shrimp sandwich). This open-faced masterpiece features a mountain of cold-water shrimp piled atop buttery bread, accented by creamy mayonnaise, crisp greens, and perfectly boiled eggs. It offers a refreshing, elegant, and quintessentially Scandinavian taste of the sea that is perfect for a luxurious lunch or a summer soirée.
🥗 Ingredients
The Foundation
- 4 thick slices Artisan White Bread or Brioche (Sourdough or a sturdy white loaf works best)
- 2-3 tablespoons Salted Butter (softened to room temperature)
The Seafood and Protein
- 1.5 lbs Hand-peeled Cold-water Shrimp (Pandalus Borealis variety, drained and patted dry)
- 4 pieces Large Eggs (room temperature for even cooking)
The Dressing and Greens
- 1/2 cup High-quality Mayonnaise (preferably Swedish or Hellmann's)
- 8 large leaves Butterhead or Bibb Lettuce (washed and spun dry)
- 1/2 piece English Cucumber (thinly sliced into rounds or ribbons)
- 4 pieces Radishes (thinly sliced into translucent rounds)
Garnish and Flavor
- 1 small bunch Fresh Dill Sprigs (tough stems removed)
- 1 large Lemon (cut into 4 elegant wedges)
- 1/4 piece Red Onion (very finely diced)
- 4 teaspoons Black Caviar or Seaweed Pearls (optional, for a touch of luxury)
- to taste Sea Salt and Black Pepper (freshly ground)
👨🍳 Instructions
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1
Place the eggs in a small saucepan and cover with cold water. Bring to a boil, then immediately reduce heat to a simmer and cook for exactly 8 minutes for a 'medium-hard' yolk that is set but still creamy.
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2
Prepare an ice bath while the eggs cook. Once the timer goes off, transfer the eggs to the ice bath for 5 minutes to stop the cooking process and make peeling easier.
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3
Carefully peel the eggs and slice them into thin rounds using an egg slicer or a sharp knife. Set aside.
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4
If your shrimp are frozen, ensure they are fully thawed. Gently pat the shrimp with paper towels to remove excess moisture; this prevents the sandwich from becoming soggy.
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5
Lightly toast the bread slices until they are just golden brown on the outside but still soft in the middle. Let them cool slightly.
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6
Spread a generous, even layer of softened salted butter over each slice of bread. This acts as a moisture barrier.
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7
Place two large lettuce leaves on each slice of bread, allowing them to drape slightly over the edges for a beautiful presentation.
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8
Arrange the egg slices in an overlapping pattern across the lettuce-covered bread.
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9
Dollop a large tablespoon of mayonnaise in the center of the eggs. This will act as the 'glue' for your shrimp mountain.
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10
Mound the shrimp high on top of the mayonnaise. In Sweden, the more shrimp you use, the more 'generous' the host is considered to be!
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11
Tuck 3-4 cucumber slices and a few radish rounds into the sides of the shrimp mound.
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12
Sprinkle a pinch of finely diced red onion over the top for a subtle bite.
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13
Garnish with a spoonful of caviar (if using) and a lush sprig of fresh dill.
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14
Finish with a squeeze of fresh lemon juice across the shrimp and a final dusting of sea salt and freshly cracked black pepper.
💡 Chef's Tips
Always use cold-water shrimp (Pandalus Borealis) if possible; they are smaller, sweeter, and firmer than warm-water varieties. Do not skip the butter on the bread; it prevents the juices from the shrimp and vegetables from making the bread mushy. For the best texture, ensure your lettuce is bone-dry before assembly using a salad spinner. If you prefer a zingier flavor, mix a teaspoon of prepared horseradish into your mayonnaise before assembling. Assemble the sandwiches as close to serving time as possible to maintain the contrast between the crisp bread and cool toppings.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Riesling or a Sauvignon Blanc. A cold Swedish lager or a pilsner is a traditional and refreshing beverage choice. Serve with a side of light potato salad dressed in vinaigrette if you desire a heavier meal. Offer extra lemon wedges and a small bowl of extra mayonnaise on the side for guests. Enjoy as a 'Vickning' (late-night snack) or as the centerpiece of a midsummer brunch.