Swedish Räkmacka Open-Faced Shrimp Sandwich

Why You’ll Love This Recipe

• A Swedish cafe classic: cool, sweet shrimp with bright lemon and dill.
• Ready in 30 minutes with minimal cooking—just boil the eggs.
• Beautiful layers and textures: buttery bread, crisp lettuce, tender shrimp.
• Scales easily for brunch, lunch, or a light summer dinner.

Grocery List

• Produce: Lettuce, cucumber, fresh dill, chives, lemons
• Dairy: Unsalted butter, eggs
• Pantry: Cooked peeled shrimp, mayonnaise, Dijon mustard, white pepper, fine sea salt, soft white or light rye bread

Full Ingredients

For the Lemon-Dill Mayo

• 1/3 cup (80 g) mayonnaise
• 1 tbsp freshly squeezed lemon juice (15 ml)
• 1/2 tsp finely grated lemon zest
• 1/2 tsp Dijon mustard
• 1 tbsp finely chopped fresh dill
• 1/4 tsp fine sea salt, plus more to taste
• 1/8 tsp ground white pepper

For the Sandwiches

• 300 g cooked, peeled cold-water shrimp (about 10.5 oz), very well drained and patted dry
• 2 thick slices soft white sandwich bread, light rye, or limpa (about 2 cm thick; 60–70 g each)
• 2 tbsp unsalted butter, softened
• 2 large crisp lettuce leaves (romaine hearts or butter lettuce)
• 1/2 small cucumber, thinly sliced (12–16 slices)
• 2 large eggs
• 2 lemon wedges, for serving

To Garnish

• 1 tbsp finely snipped fresh chives
• 2 small dill sprigs

Step-by-Step Instructions

Step 1: Boil and cool the eggs

Bring a small pot of water to a gentle boil. Lower in the eggs and cook for 9 minutes for fully set yolks. Transfer immediately to an ice bath for 5 minutes to stop the cooking. Peel and slice each egg into 5–6 even rounds. Set aside.

Step 2: Make the lemon-dill mayo

In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon, dill, salt, and white pepper until smooth. Taste and adjust seasoning with a pinch more salt or lemon if needed. Keep chilled until assembly.

Step 3: Prep the shrimp

Drain the shrimp very well and pat dry with paper towels. Excess moisture will weigh down the sandwich and make the bread soggy. Keep the shrimp cold in the fridge until you are ready to assemble.

Step 4: Prepare the bread and greens

Spread each slice of bread with 1 tablespoon softened butter, edge to edge. For a slightly sturdier base, lightly toast the bread first and let it cool before buttering. Lay a lettuce leaf on each slice to create a moisture barrier.

Step 5: Add cucumbers and egg

Shingle the cucumber slices over the lettuce for crunch. Fan the sliced egg on top of the cucumbers, dividing evenly between the two sandwiches. Sprinkle with a tiny pinch of salt if desired.

Step 6: Pile the shrimp and finish

Mound half the shrimp onto each sandwich, building height at the center. Spoon 2–3 tablespoons of lemon-dill mayo over each pile. Shower with snipped chives, crown with a small dill sprig, and serve with a lemon wedge for squeezing at the table. Enjoy immediately while everything is crisp and chilled.

Pro Tips

• Dry shrimp thoroughly so the sandwich stacks high and stays tidy.
• White pepper delivers classic Scandinavian warmth without black flecks.
• Butter the bread all the way to the edges—this prevents sogginess.
• Use small cold-water shrimp for the sweetest flavor and delicate texture.
• Chill all components; a cold sandwich tastes brighter and holds its shape better.

Variations

• Skagen-style: Fold the shrimp with half the lemon-dill mayo and 2 tbsp crème fraîche; top with a small extra dollop and garnish as written.
• Smoked fish twist: Add a few thin ribbons of smoked salmon beneath the shrimp for extra richness.
• Different bread: Try light rye, limpa, or a thin slice of toasted brioche for a buttery, bakery-style base.

Storage & Make-Ahead

Boil and peel the eggs up to 3 days ahead; refrigerate in a covered container. The lemon-dill mayo can be made up to 3 days in advance. Keep the shrimp well-drained and refrigerated; use within 24 hours of opening. Assemble just before serving for best texture—once built, the sandwich should be eaten immediately.

Nutrition (per serving)

Approx. 600 calories; 40 g protein; 38 g fat; 25 g carbohydrates; 2 g fiber; 1,050 mg sodium. Nutrition will vary based on bread, mayo brand, and shrimp.