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Swedish shrimp sandwich (Räkmacka)
Swedish shrimp sandwich (Räkmacka)
3.8
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A shrimp sandwich like this one is a summer classic in Sweden. Do not let the name sandwich fool you, for it is not an ordinary sandwich. Using fresh shrimps from the sea will make it wonderfully good. It is traditionally served with white round unsweetened bread, and you can choose the size you like.

Ingredient List for 4 servings:
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4 White round bread slices
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4 Eggs
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4 tablespoons Mayonnaise
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8-10 Salad leafs
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500 gr Peeled shrimps
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1 Lemon
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8 slices Cucumber
Instructions:
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Put the eggs in a casserole, and boil the hard. Take them aside and pour cold water in the casserole and let them cool down.
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Butter the bread slices lightly, use the same butter that you have at home for normal sandwiches/breads.
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Wash the salads leafs in water and add them on the bread with the top of the salads leafs toward the edges of the breads.
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Put some mayonnaise evenly on the salads leafs, don´t use to much, otherwise it will mostly taste mayonnaise.
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Peel the eggs and dived them with a egg slicer or with a knife in thin slices, then place them evenly on the breads. If you make two big bread slices instead of four small ones, use two eggs per bread.
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Peel the shrimps if you use fresh ones, and dived the shrimps evenly on top of the egg on the bread, make them look like a mountain in the shape, it is more impressive when serving them.
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Cut the lemon and the cucumber in thin slices and make a cut in the middle almost right through it. Bend them where you made the cut on two different sides and place them on top of the bread as decoration.
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Place the sandwiches in the fridge until it is time to serve. When eating them you can squeeze some lemon juice from the lemon on top of the shrimps for adding some extra taste.
A selection of recipes from the same country.
This recipe is from Sweden
Swedish soft flatbread have a wide variation of use. They are perfect as a wrap, starter or a side dish. It is also possible to eat them as breakfast, or prepare them and have them on the road. This version is perfect as a starter do to its salty taste of the olives and creaminess of the cheese.
A creamy shrimp salad with lumpfish caviar and dill, named after a town in Denmark. Perfect as a starter on withe bread.
This is a perfect sauce to a fresh salad or seafood. It is served cold and is very easy to make and can be made as strong as you wish. Why this Swedish sauce is named after the state of Rhode Island in the United states of America is a mystery. The sauce resemble a lot of the sauce called Thousand islands sauce, that is also served cold to salads and seafood.
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