Entree: Sweden – West Coast Sweden – Räksmörgås (Swedish open-faced sandwich topped with cold prawns, mayonnaise, egg and dill)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

- 2 large slices sturdy rye or sourdough bread, about 2 oz (60 g) each
- 2 tbsp (30 g) unsalted butter, softened
- 8 oz (225 g) cooked, peeled cold shrimp (small Nordic shrimp or medium prawns)
- 1/3 cup (80 ml) mayonnaise
- 2 hard-boiled eggs, peeled and sliced, approx. 3.5 oz (100 g) total
- 4 leaves butter lettuce or iceberg leaves
- 1/4 small red onion, thinly sliced (about 1 oz / 30 g)
- 1 small lemon, cut into wedges
- 4–6 sprigs fresh dill for garnish
- Salt and freshly ground black pepper to taste
- 1–2 tbsp (15–30 g) fish roe such as löjrom or mild salmon roe (optional)

Instructions

1. Lightly toast the bread slices until just crisp. Spread each slice evenly with the softened butter while still warm.
2. Place 2 lettuce leaves on each buttered slice to create a moisture barrier. Spoon mayonnaise over the lettuce, spreading a thin layer.
3. Pile the cold peeled shrimp generously onto each slice (about half the shrimp per sandwich). Arrange sliced hard-boiled egg on top or to the side of the shrimp.
4. Scatter thin red onion slices over the shrimp and season gently with salt and freshly ground black pepper.
5. Garnish with fresh dill sprigs and a small spoonful of fish roe if using. Serve with lemon wedges to squeeze over the sandwich immediately before eating.