Swedish Tunnbrödsrulle with Hot Dog and Räksallad

Why You’ll Love This Recipe

• The real-deal Swedish street-food classic with all the essentials: tunnbröd, hot dog, mash, relish, and creamy räksallad.
• Balanced textures: soft bread, fluffy potatoes, snappy sausage, crunchy relish and onions.
• Fast and weeknight-friendly but impressive enough for a casual gathering.
• Flexible: easy swaps for mustard type, relish, or even vegetarian sausages.

Grocery List

• Produce: Floury potatoes (Russet or Yukon Gold), lemon, fresh dill, chives, red onion.
• Dairy: Unsalted butter, whole milk, crème fraîche.
• Pantry: Tunnbröd, hot dogs (grillkorv), small cooked shrimp, mayonnaise, Bostongurka-style cucumber relish, ketchup, mild Swedish mustard, crispy fried onions, neutral oil, salt, white pepper.

Full Ingredients

For the Wrap

• 4 soft tunnbröd (10–11 inch / 25–28 cm)
• 4 hot dogs (grillkorv), 70–90 g each
• 1 tbsp neutral oil (rapeseed/canola or sunflower)

For the Mashed Potatoes

• 700 g (1 1/2 lb) floury potatoes, peeled and cut into 1 1/2 inch pieces
• 1 tbsp kosher salt (for boiling water)
• 3 tbsp (45 g) unsalted butter
• 1/2 cup (120 ml) whole milk, warmed to steaming (about 60°C/140°F)
• 1 tsp fine sea salt (or to taste)
• 1/4 tsp ground white pepper

For the Räksallad (Shrimp Salad)

• 200 g (7 oz) small cooked shrimp, very well drained and patted dry
• 1/4 cup (60 g) mayonnaise
• 1/4 cup (60 g) crème fraîche (or full-fat sour cream)
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp finely grated lemon zest
• 2 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh chives
• 1 tbsp very finely minced red onion
• 1/4 tsp fine sea salt, or to taste
• 1/8 tsp white pepper
• Pinch of sugar (about 1/4 tsp)

Condiments & Toppings

• 1/2 cup (120 ml) Bostongurka-style sweet cucumber relish
• 1/4 cup (60 ml) ketchup
• 4 tsp (20 ml) mild Swedish mustard (or another smooth, slightly sweet mustard)
• 1/2 cup (20 g) crispy fried onions (rostat lök), optional but classic

Step-by-Step Instructions

Step 1: Put the potatoes on to boil

Place the peeled, chunked potatoes in a pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a lively simmer and cook until the potatoes are very tender when pierced, 12–15 minutes. Drain well and return to the hot pot to steam off excess moisture.

Step 2: Mix the räksallad

In a bowl, whisk together the mayonnaise, crème fraîche, lemon juice and zest, dill, chives, red onion, salt, white pepper, and a pinch of sugar. Fold in the well-drained shrimp gently so they stay plump. Cover and chill for at least 10 minutes while you continue; this lets the flavors bloom.

Step 3: Mash the potatoes until fluffy

Add the butter to the hot potatoes and mash or rice until smooth. Pour in the warmed milk gradually, mixing just until creamy but still thick—you want a spoonable mash that holds its shape in the wrap. Season with 1 teaspoon fine sea salt and 1/4 teaspoon white pepper. Cover to keep warm.

Step 4: Cook the hot dogs

Heat 1 tablespoon neutral oil in a skillet over medium heat. Score each hot dog with 3–4 shallow diagonal slashes (prevents splitting). Sear, turning occasionally, until browned and heated through to 160°F (71°C), about 6–8 minutes. Alternatively, grill over medium heat for similar timing.

Step 5: Warm the tunnbröd

Warm each flatbread in a dry skillet over medium heat for 15–20 seconds per side until soft and pliable. Or wrap the stack in foil and heat in a 250°F (120°C) oven for 5–7 minutes. Keep covered with a clean towel so they stay supple.

Step 6: Assemble and roll

Lay a warm tunnbröd on your board. Down the center, spread about 3/4 cup mashed potatoes in a strip. Nestle in one hot dog. Spoon 1–2 tablespoons cucumber relish alongside the sausage. Add a zigzag of ketchup and a thinner line of mild mustard. Top with 2 tablespoons räksallad and a sprinkle of crispy fried onions (if using).

Fold the bottom edge up slightly to catch drips, then roll tightly from one side to the other into a neat wrap. For a street-food feel, wrap the lower half in parchment and twist the end.

Step 7: Serve hot

Repeat with remaining wraps and serve immediately while the bread is warm, the potatoes are steamy, and the hot dog still has snap. A cold drink and extra relish on the side complete the experience.

Pro Tips

• Keep the mash thick. Too much milk makes a runny wrap. Add milk gradually and stop when the mash holds a ridge.
• Dry the shrimp very well before mixing räksallad to avoid a watery sauce.
• Score hot dogs lightly to prevent bursting and to create flavorful browned edges.
• Warm bread is non-negotiable; it keeps the roll flexible and prevents tearing.
• Assemble in the order listed for best structure and even bites.

Variations

• Hel special: Double up with two hot dogs per wrap and a bit more mash, just like the Swedish “whole special.”
• Vegetarian: Use plant-based sausages and vegan mayo; swap crème fraîche for a thick plant-based yogurt. Choose gluten-free soft flatbread if needed.
• Extra Nordic: Add a tiny dab of horseradish to the räksallad or finish with a spoon of lumpfish roe for a celebratory touch.

Storage & Make-Ahead

Make räksallad up to 24 hours ahead; keep chilled and stir before using. Boil potatoes up to 2 days in advance; reheat and mash with hot milk and butter right before serving. Cook hot dogs à la minute for best snap. Store leftover mash (3 days) and räksallad (1 day) refrigerated in airtight containers. Tunnbröd freezes well for up to 3 months; thaw wrapped and rewarm gently. Assembled wraps do not hold well—build just before eating.

Nutrition (per serving)

Approx. 760 kcal; 38 g fat; 70 g carbohydrates; 4 g fiber; 20 g protein; 1500 mg sodium. Estimates will vary with brand and portion size.