Räksmörgås (Swedish prawn sandwich)
25 min · 40 g protein · 356 cals / serving
The Swedish open shrimp sandwich, piled high: a slice of rye with crisp lettuce, cucumber and egg, a heap of sweet, freshly peeled shrimp, a lemony dillröra and a wedge of lemon to squeeze over. The röra is kvarg with a spoonful of mayonnaise, so it is as creamy as the café version and lets the shrimp taste of the sea.
Ingredients
- 2 large eggs
Dillröra
- 1/4 cup quark
- 1 1/2 tbsp light mayonnaise
- 1 1/2 tsp lemon juice
- 3 tbsp chopped fresh dill, plus sprigs to finish
- a pinch salt
- a pinch white pepper
- 2 slices wholegrain rye bread, 7% fibre
- 1 tsp butter, a thin scrape
- 4 leaves butterhead lettuce, huvudsallat
- 1/4 cucumber, thinly sliced
- 10 1/2 oz peeled (about 1 1/4 lb shell-on) boiled prawns
To serve
- 1/2 lemon, cut into wedges
Steps
- Lower the eggs into boiling water and cook for 10 minutes, until firm. Cool in cold water, peel and slice.
- Stir the kvarg, mayonnaise, lemon juice, chopped dill, salt and white pepper into a smooth röra.
- Scrape the butter thinly over the bread (it keeps the bread from going soggy), then lay on the lettuce so it hangs over the edges, a row of cucumber and the egg slices. Add a spoonful of röra, pile the shrimp on high, and finish with the rest of the röra, dill sprigs and a lemon wedge.
- For the lunch box, pack the buttered bread wrapped on its own, the lettuce and cucumber in one compartment, and the eggs, shrimp and röra in a sealed box with an ice pack. Building it at your desk takes two minutes.
Good to know
How long does it keep?
Eat the shrimp and röra within a day of peeling; keep them cold, with an ice pack in the lunch bag. The eggs can be boiled up to 4 days ahead and kept in their shells in the fridge.
Which shrimp?
Räkor med skal, peeled yourself, taste far sweeter than ready-peeled shrimp in brine. Frozen shell-on shrimp thawed overnight in the fridge are a good everyday choice. About 600 g shell-on gives 300 g peeled.
White bread or rye?
Cafés often use a light bread, which scores about 67 instead of 70; a slice of rye is darker and more filling, and stands up better to a heavy topping in a lunch box. A slice of knäckebröd also works if you build it at the table.
Per
- Calories
- 98
- Protein
- (46%)
- 11 g
- Fat
- (28%)
- 3 g
- Carbohydrates
- (26%)
- 7 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 371 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 712 kcal goes into the pot and 731 g of ingredients comes out as about 730 g of food: 98 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.