Räksmörgås (Swedish Shrimp Salad Sandwiches) – Midsummer Part 2

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To me, no food says “Summer in Sweden” quite like Räksmörgås. Served usually open face on either hard bread or a slice of rye, this is the core of our Midsummer table.

So, how do we make this delicious dish?

Here’s what you’ll need:

raksmorgas_01

  • 2 lbs cooked & shelled shrimp*
  • 1 bunch fresh dill
  • 4 tbsp mayonnaise

* note: if you send someone out to get you shrimp because you are busy preparing other things (for example, your Father-in-law), make sure to specify PEELED or SHELLED shrimp, or preparation times can get much longer

 

g1-dill

Fine chop the dill. It should give you about a cup of chopped dill when you are done.

Grab a large mixing bowl.

g2-add-shrimp

Add the cooked shrimp.

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I did have to peel these (I had quite the horrifying bag of shrimp heads at the end of it). While it was time consuming, I have to say the quality of the shrimp is much higher this way.

g3-add-dill

Add your chopped dill

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Should pretty much cover the shrimp

g4-add-mayo

Add the mayonnaise

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Your main ingredients are ready

g5-mix

Mix together well

At this point taste your mix and add salt and pepper. As much or as little as you want, it’s your Räksmörgås!

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Served on hard bread with a nice slice of hard boiled egg

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For me, the egg is the finishing touch that makes the sandwich

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The Midsummer food table is shaping up!

Sit outside and enjoy your Räksmörgås !

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Glad Midsommar and Bon Apetit!

 

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