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) | |
Method:
- Spread butter on the pieces of bread.
- Add a layer of thinly shredded salad on top. Thinly shredded because it is much easier to eat with a knife and fork.
- Place the cucumber slices and then the egg slices.
- Pipe some sauce on top and place the shrimps on top of that.
- Pipe some more sauce on top of the shrimps.
- Decorate with some dill and a thin slice of lemon.
Serve with lemon wedges on the side.
Enjoy!
