Swedish shrimp sandwich

This recipe is about a classic Swedish shrimp sandwich and one of my favorites.  It’s both festive and easy!

When I came to Sweden in the summer of 1966, I landed in Fjällbacka (West coast of Sweden).remember today how much a bag of freshly cooked shrimp cost down at the harbor – you could get 300-400g of freshly fished and cooked shrimps at the accessible price of 1 krona (10 cents)! Well, those days are gone now, I might say!

Nowadays, shrimps are not quite as cheap anymore. I buy Greenland shrimp size large exclusively. Always peel the shrimp yourself because the pre-peeled is much more expensive, and besides, it tastes slightly more watery than when you peel the shrimps yourself. I then use the shell to make a good fund – this way, I use everything; it always feels satisfying to do that.

I always bake the bread myself, but you don’t need to do that. Just use the bread you prefer.

Ingredients for two shrimp sandwiches 10 – 12 thin slices of cucumber
2 slices of bread Lemon wedges on the side
About 40 – 50 shrimps
1 dl mayonnaise Garnish:
1 teaspoon of Dijon mustard (possibly salt, pepper, and maybe ounces of horseradish) Dill stalks
2 hard-boiled eggs that are thinly sliced 2 thin slices of lemon
Salad leaf (shred it nicely)


  1. Spread butter on the pieces of bread.
  2. Add a layer of thinly shredded salad on top. Thinly shredded because it is much easier to eat with a knife and fork.
  3. Place the cucumber slices and then the egg slices.
  4. Pipe some sauce on top and place the shrimps on top of that.
  5. Pipe some more sauce on top of the shrimps.
  6. Decorate with some dill and a thin slice of lemon.

Serve with lemon wedges on the side.


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