Summary: An exquisite Swedish open-faced sandwich topped with a rich layer of shrimp, hard-boiled eggs, crisp lettuce, lemon, and a velvety mayonnaise dressing – Main ingredient: northern shrimp, technique: cold assembly and dressing preparation, preparation time: 25 minutes, number of servings: 6 portions.
Did you make this recipe? Share the result with the community.
Category: Main Dishes, Scandinavian Cuisine
Success rate: not rated yet% of users successfully made this recipe
Quick overview
- Dish: Swedish open-faced sandwich with a rich layer of shrimp, egg, lettuce, lemon, and mayonnaise dressing
- Category: Main Dishes, Scandinavian Cuisine
- Cuisine: Swedish
- Main ingredient: northern shrimp, 1.5 lb (peeled and deveined quality)
- Guide: 12 Most Popular Scandinavian Dishes: Favorite Recipes of Scandinavian Cuisine
- Total time: 25 minutes (15 min prep + 10 min cooking)
- Difficulty: Easy
- Servings: 6 portions (Serving weight: 280 g)
- Key technique: Layering and emulsion blending
- Preparation types: Boiling, mixing, cold assembly
- Dietary info & Allergens: Contains shellfish, eggs, gluten, dairy
- Suitable for: Lunch, light dinner, festive gatherings, smörgåsbord
- Nutritional values (per 1 serving): 420 kcal, Protein: 24.5 g, Fat: 22.0 g, Carbs: 31.5 g
- Storage: 1 days in the fridge, 0 months in the freezer
- Pairing: Pale Lager beer, crisp Chilled Riesling wine, iced sparkling water with lemon
- In a nutshell: A classic Swedish masterpiece featuring buttered white bread, crisp lettuce, thick layers of succulent northern shrimp, hard-boiled egg slices, fresh dill, lemon wheels, and homemade lemon-dill mayonnaise dressing.
- Last updated: 2026-03-30
WAGUU says: “The secret to an authentic Swedish open-faced sandwich lies in piling the shrimp high and ensuring the mayonnaise dressing is impeccably balanced with fresh lemon juice and dill.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 10 minutes |
| Temperature: | Chilled / Room Temperature |
| Number of servings: | 6 portions |
In a nutshell
Experience the authentic taste of Swedish coastal culinary tradition with this magnificent open-faced sandwich, locally known as räkmacka. Packed with protein, vibrant flavors, and striking visual appeal, it brings Nordic elegance straight to your kitchen table.
Ingredients
Base servings: 6 portions • Serving weight: 280 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Northern shrimp | 1.5 lb | peeled and deveined, fresh or thawed |
| Large eggs | 3 pcs | farm-fresh, hard-boiled |
| Sourdough or white bread | 6 slices | thick-cut, rustic style |
| Butter | 3 tbsp | unsalted, softened |
| Romaine lettuce | 6 leaves | crisp and washed |
| Mayonnaise | ¾ cup | high quality, full fat |
| Lemon juice | 2 tbsp | freshly squeezed |
| Fresh dill | ⅓ cup | finely chopped |
| Lemon wedges | 6 wedges | for final garnish |
| Salt | ½ tsp | fine sea salt |
| Black pepper | ¼ tsp | freshly ground |
Why you’ll love this recipe
- Authentic Nordic Tradition: Experience the true flavor profile of traditional Swedish open-faced sandwiches served in Stockholm cafes.
- Quick & No-Cook Assembly: Aside from boiling eggs, everything comes together in minutes without complicated cooking techniques.
- Luxurious Protein Richness: A generous mountain of sweet northern shrimp combined with creamy mayonnaise creates a deeply satisfying meal.
Success guaranteed: Follow our precise layering method to ensure structural integrity and perfect flavor balance in every bite.
Recipe overview
Prep: 15 min | Cooking: 10 min | Difficulty: Easy | Servings: 6 portions | Type: Main Course | Origin: Swedish
Detailed instructions
Overall progress: 0% completed
Phase 1: Boiling the Eggs and Preparing Ingredients – 10 min
Appliances: Stove, saucepan
1. Place 3 large eggs in a saucepan filled with water, bring to a boil, and cook for exactly 9 minutes for hard-boiled eggs with bright yellow yolks. Once cooked, transfer the eggs immediately to an ice water bath to stop the cooking process and cool completely. Peel the eggs gently and slice them into neat rounds using an egg slicer.
CP: Eggs must be fully hard-boiled yet creamy in the center without a grey sulfur ring.
Before moving to the next step:
Ensure the shrimp are thoroughly thawed and patted completely dry with paper towels to prevent diluting the mayonnaise dressing.
Phase 2: Mixing the Mayonnaise Dressing – 5 min
Appliances: Mixing bowl, whisk
2. In a medium glass mixing bowl, combine ¾ cup of full-fat mayonnaise, 2 tbsp of freshly squeezed lemon juice, chopped ⅓ cup of fresh dill, ½ tsp of fine sea salt, and ¼ tsp of freshly ground black pepper. Whisk the mixture vigorously until smooth, creamy, and thoroughly incorporated.
CP: The dressing should have a bright, tangy citrus aroma and a uniform pale green hue from the dill.
Before moving to the next step:
Taste the dressing and adjust salt or lemon juice if necessary before coating the shrimp.
Phase 3: Preparing the Bread Base – 5 min
Appliances: Butter knife, cutting board
3. Take 6 thick-cut slices of rustic sourdough or white bread and lay them out on a clean cutting board. Spread 3 tbsp of softened unsalted butter evenly across each slice, ensuring the entire surface is covered to create a moisture barrier that prevents the bread from becoming soggy.
CP: Butter layer must extend to all edges of every bread slice for optimal sealing.
Before moving to the next step:
Verify that all 6 buttered bread slices are arranged neatly on serving plates before assembly begins.
Phase 4: Layering Lettuce and Eggs – 5 min
Appliances: None
4. Place 1 crisp Romaine lettuce leaf neatly on top of the buttered surface of each bread slice, trimming any excess edges if necessary. Arrange the sliced hard-boiled eggs in an overlapping layer over the lettuce bed to provide a firm structural foundation for the shrimp.
CP: Lettuce should frame the bread nicely, and egg slices should cover the central area evenly.
Before moving to the next step:
Ensure the egg layer is stable before adding the shrimp topping.
Phase 5: Piling the Shrimp and Dressing – 5 min
Appliances: Spoon
5. Gently fold half of the prepared 1.5 lb of northern shrimp into the mayonnaise dressing, then spoon this creamy mixture generously over the sliced eggs on each sandwich. Pile the remaining fresh, plain shrimp high on top to create an impressive, luxurious mound.
CP: The sandwiches should look bountiful with a high peak of glistening pink shrimp.
Before moving to the next step:
Check that shrimp are distributed evenly across all portions before final garnish.
Phase 6: Final Garnishing and Serving – 5 min
Appliances: None
6. Garnish each Swedish open-faced sandwich with a fresh lemon wedge on the side, an extra sprig of fresh dill on top, and a light dusting of cracked black pepper. Serve immediately while chilled and fresh.
CP: Presentation must feature vibrant pink shrimp contrasting with green dill and yellow lemon.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Saucepan | 2-quart capacity | Small pot | Overcrowding eggs |
| Mixing bowl | 1-quart glass bowl | Stainless steel bowl | Splattering dressing |
| Egg slicer | Standard wire slicer | Sharp chef’s knife | Uneven egg slices |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 150.0 kcal | 420.0 kcal | 2520.0 kcal |
| Fat | 7.9 g | 22.0 g | 132.0 g |
| of which saturates | 1.8 g | 5.0 g | 30.0 g |
| Carbohydrates | 11.3 g | 31.5 g | 189.0 g |
| of which sugars | 1.1 g | 3.0 g | 18.0 g |
| Protein | 8.8 g | 24.5 g | 147.0 g |
| Salt | 0.4 g | 1.1 g | 6.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Always thaw frozen shrimp slowly in the refrigerator overnight and pat them dry to maintain optimal texture.
- Tip 2: Use artisanal sourdough bread with a chewy crumb and sturdy crust to support the heavy shrimp topping.
- Tip 3: Whisk freshly squeezed lemon juice into the mayonnaise just before assembling to keep the emulsion vibrant.
- Tip 4: Chill your serving plates in the refrigerator for 15 minutes before plating for an authentic Scandinavian cafe experience.
Scientific background
The success of the Swedish open-faced sandwich (räkmacka) relies heavily on lipid barrier mechanics. Spreading butter over the bread creates a hydrophobic layer that prevents water molecules from the lettuce and shrimp from dissolving the starch matrix of the bread. Furthermore, cold northern shrimp contain high levels of delicate protein amino acids that pair exquisitely with the acidic pH of lemon and the rich emulsified fats in mayonnaise.
Fine Dining – Professional techniques
- Plate composition: Center the sandwich diagonally on a pristine white rectangular plate, garnished with micro dill and a pristine lemon twist.
- Texture contrasts: Juxtapose the tender, succulent bite of sweet shrimp with the crisp crunch of Romaine lettuce and crusty sourdough.
- Temperature contrast: Serve the sandwich chilled while the buttered bread remains at cool room temperature for optimal mouthfeel.
- Aromatic garnishes: Finish with freshly cracked black pepper and cold-pressed dill oil droplets around the rim of the plate.
Sensory radar
- Appearance: A towering mountain of pink shrimp resting on vibrant green lettuce and golden bread.
- Aroma: Fresh ocean breeze notes blended with bright lemon zest and herbal dill.
- Taste: Naturally sweet shellfish balanced by creamy tanginess and savory butter notes.
- Texture: Tender shrimp, creamy dressing, crisp lettuce, and sturdy bread.
Pairing
- BEER: Crisp Swedish Pale Lager or Pilsner
- WINE: Chilled Dry Riesling or Sauvignon Blanc
- NON-ALCOHOLIC: Sparkling mineral water with fresh cucumber and lemon slices
Various preparation methods
- Rye Bread Variation: Substitute white sourdough with dense Danish or Swedish dark rye bread for an earthier flavor profile.
- Cajun Spice Twist: Dust the shrimp lightly with smoked paprika and cayenne pepper for a subtle warming spice kick.
Allergens and dietary information
Contains: Shellfish, eggs, dairy, wheat gluten • Gluten: Contains gluten (can be substituted with gluten-free bread) • Not suitable for: Shellfish allergy, vegan diets, lactose intolerance
Suitable for
Lunch, light dinner, festive gatherings, midsummer celebrations, smörgåsbord spreads
Substitution guide
- Mayonnaise: Greek yogurt or light sour cream mixed with a touch of Dijon mustard
- Northern shrimp: Medium-sized peeled warm-water prawns or king prawns cut into bite-sized pieces
FAQ
Can I make these sandwiches ahead of time?
It is best to assemble them just before serving to ensure the bread stays crisp and does not absorb too much moisture from the dressing.
What type of shrimp is most authentic for räkmacka?
Small cold-water northern shrimp (Pandalus borealis) caught in icy northern waters are traditionally used because of their intense natural sweetness.
Why do I need to butter the bread?
The butter acts as a waterproof barrier protecting the bread crumb from becoming soggy under the lettuce and wet shrimp dressing.
Can I use frozen cooked shrimp?
Yes, frozen cooked shrimp work wonderfully provided you thaw them thoroughly and pat them completely dry with paper towels beforehand.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale ingredients by multiplying by 2. Prepare the dressing and boil eggs in advance, keeping components separated until assembly. • 20+ people: Set up an open-faced sandwich assembly station where guests can butter their bread and layer ingredients buffet-style.
Sides and serving
- Pickled cucumbers – Thinly sliced cucumbers marinated in vinegar and sugar (not included in the recipe)
- Boiled new potatoes – Tossed in melted butter and fresh dill (not included in the recipe)
Serving: Serve chilled on individual plates with extra lemon wedges and fresh dill sprigs.
Storage and reheating
Fridge: 1 days • Freezer: 0 months • Reheating: Do not reheat; serve cold.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
More Recipes in This Article
Guide: 12 Most Popular Scandinavian Dishes: Favorite Recipes of Scandinavian Cuisine
Danish specialty of crispy fried pork belly, served with boiled potatoes and parsley sauce.
Other recipes you might enjoy
Why WAGUU?
Recipes on WAGUU undergo checks for ingredient accuracy, procedures, and nutritional values.
Process photo gallery
Community photos: Cook, take a picture, and share your results.
You can upload photos in the comments below or send them via email.
Did you record a video of your process for our recipe? Paste a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comments – we’d love to share it and help give you and your content more visibility.
swedish-open-faced-sandwich-with-a-rich-layer-of-shrimp-egg–us@waguu.online
Common mistakes
- Skipping the butter barrier – Failing to butter the bread allows moisture from the lettuce and shrimp dressing to make the bread soggy.
- Using wet shrimp – Not patting thawed shrimp dry dilutes the mayonnaise dressing and ruins the flavor intensity.
- Overcooking the eggs – Boiling eggs for too long creates dry, chalky yolks with an unpleasant sulfurous taste and grey ring.
- Skimping on shrimp – A true Swedish räkmacka must feature a generous, towering mountain of shrimp rather than a sparse layer.