Summary: Räkmacka – Swedish open-faced sandwich with a generous layer of prawns, egg, lettuce, lemon and mayonnaise dressing. Main ingredient prawns, hand-assembled technique, preparation time 25 minutes, 6 portions.
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Category: Main Dishes, Fish and Seafood, Scandinavian Cuisine
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Quick overview
- Dish: Räkmacka
- Category: Main Dishes, Fish and Seafood, Scandinavian Cuisine
- Cuisine: Swedish
- Main ingredient: Prawns, 900 g (fresh cold-water prawns)
- Guide: 12 most popular Scandinavian dishes: favourite recipes of Scandinavian cuisine
- Total time: 25 minutes (25 min prep + 0 min cooking)
- Difficulty: Easy
- Portions: 6 portions (Portion weight: 320 g)
- Key technique: Layering and dressing
- Preparation types: Assembling, slicing, mixing
- Dietary info & Allergens: Crustaceans, Eggs, Gluten, Mustard
- Suitable for: Lunch, light dinner, festive gatherings, Swedish fika culture
- Nutritional values (per 1 portion): 412 kcal, Protein: 28.5 g, Fat: 22.0 g, Carbohydrates: 24.5 g
- Storage: 1 day in the fridge, 0 months in the freezer
- Pairing: Pale ale, Crisp white wine, Sparkling mineral water
- In short: The ultimate Swedish open-faced prawn sandwich loaded with fresh seafood, eggs, dill and homemade mayonnaise.
- Last updated: 2025-01-15
WAGUU says: “Quality cold-water prawns make all the difference in an authentic Swedish Räkmacka.”
How to take it further: Warm the 26 cm plate, plate the portion in the centre with a clean rim; put a glass of water with lime, cutlery and a few herb leaves behind it.
Key facts
| Prep time: | 25 minutes |
| Cooking time: | 0 minutes |
| Temperature: | Chilled |
| Number of portions: | 6 portions |
In a nutshell
Räkmacka is a beloved Swedish classic featuring thick-cut artisanal bread piled high with crisp lettuce, sliced boiled eggs, hand-peeled cold-water prawns, cucumber ribbons, lemon wheels, fresh dill, and a luscious homemade mayonnaise dressing.
Ingredients
Base portions: 6 portions • Portion weight: 320 g
| Ingredient | Amount | Quality |
|---|---|---|
| Sourdough bread | 6 slices | Dense, crusty artisanal loaf |
| Prawns | 900 g | Fresh cold-water, peeled |
| Eggs | 6 pieces | Free-range, boiled |
| Mayonnaise | 180 g | Full-fat, premium quality |
| Butter | 40 g | Unsalted, room temperature |
| Lettuce | 6 leaves | Crisp crisphead or romaine |
| Cucumber | 150 g | Fresh, crisp |
| Lemon | 1 piece | Organic, unwaxed |
| Fresh dill | 20 g | Freshly chopped |
| Caviar (Lumpfish) | 50 g | Black or red for garnish |
| Dijon mustard | 15 g | Smooth |
| Salt | 4 g | Fine sea salt |
| Black pepper | 2 g | Freshly ground |
Why you will love this recipe
- Authentic taste: Brings a genuine piece of Swedish culinary heritage directly to your kitchen table.
- Quick & impressive: Assembled in just 25 minutes yet looks like it came from a high-end Stockholm bistro.
- Nutrient-dense: Packed with lean seafood protein, healthy fats, and fresh vegetables.
Success guaranteed: Following our precise layering technique ensures the bread stays crisp and toppings remain perfectly balanced.
Recipe overview
Prep: 25 min | Cooking: 0 min | Difficulty: Easy | Portions: 6 portions | Type: Main dish | Origin: Swedish
Detailed instructions
Overall progress: 0% complete
Phase 1: Boiling Eggs and Preparing Base Ingredients – 10 min
Appliances: Stove, saucepan
1. Place 6 free-range eggs into a saucepan of boiling water and cook for exactly 9 minutes for medium-firm yolks. Transfer immediately to an ice water bath for 5 minutes to stop cooking, then peel gently and slice into neat rounds using an egg slicer.
VKB: Visual check: yolks should be bright yellow without a grey ring, indicating correct boiling time.
Before moving to the next step:
Ensure eggs are fully chilled before slicing to prevent the yolks from crumbling.
Phase 2: Preparing Mayonnaise Dressing – 5 min
Appliances: Mixing bowl, whisk
2. In a clean glass mixing bowl, combine 180 g of full-fat mayonnaise with 15 g of Dijon mustard, half of the freshly chopped dill, 4 g of fine sea salt, and 2 g of freshly ground black pepper. Whisk vigorously for 60 seconds until smooth and creamy.
VKB: Visual check: dressing should hold a glossy sheen and uniform pale yellow hue.
Before moving to the next step:
Taste the dressing to check seasoning balance before mixing with prawns.
Phase 3: Draining and Tossing Prawns – 5 min
Appliances: Colander, spatula
3. Place 900 g of fresh cold-water prawns into a fine mesh colander and gently press with paper towels to remove excess moisture. Fold two-thirds of the prawns into the prepared mayonnaise dressing, reserving the remaining one-third for the crowning garnish.
VKB: Sensory check: prawns must be thoroughly drained so the sandwich base does not become soggy.
Before moving to the next step:
Ensure no excess liquid pools at the bottom of the prawn bowl.
Phase 4: Buttering and Toasting Bread Base – 3 min
Appliances: Bread knife, butter knife
4. Slice 6 thick slices of dense sourdough artisanal bread. Spread 40 g of softened unsalted butter evenly across each slice to create a moisture barrier that prevents the bread from soaking up dressing too quickly.
VKB: Visual check: butter layer must cover every square centimetre of the crumb surface.
Before moving to the next step:
Check that bread slices are uniform in thickness to support the heavy topping.
Phase 5: Layering Greens, Cucumber and Egg Slices – 2 min
Appliances: Cutting board, mandoline or sharp knife
5. Lay 1 crisp lettuce leaf flat on each buttered bread slice. Arrange sliced cucumber ribbons over the lettuce, followed by overlapping slices of boiled eggs across the center of each sandwich.
VKB: Visual check: lettuce should form a sturdy green cradle for the egg layers.
Before moving to the next step:
Ensure cucumber slices are neatly arranged without overlapping off the bread edges.
Phase 6: Piling Prawns and Final Garnishing – 0 min
Appliances: Spoon, lemon squeezer
6. Spoon the creamy prawn mixture generously over the egg layer, building a majestic mound in the center. Top with the reserved plain prawns, dots of lumpfish caviar, a lemon wheel, remaining fresh dill sprigs, and a light squeeze of fresh lemon juice.
VKB: Visual check: the sandwich should feature a towering pile of pink prawns contrasting with vibrant green dill and yellow lemon.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Mixing bowl | 1.5 litre capacity | Deep ceramic bowl | Spilling ingredients during mixing |
| Colander | 20 cm diameter | Wire mesh strainer | Retaining excess water in prawns |
| Bread knife | 25 cm serrated blade | Sharp chef knife | Crushing artisanal crust |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 128.8 kcal | 412.0 kcal | 2472.0 kcal |
| Fat | 6.9 g | 22.0 g | 132.0 g |
| of which saturates | 1.4 g | 4.5 g | 27.0 g |
| Carbohydrates | 7.7 g | 24.5 g | 147.0 g |
| of which sugars | 0.9 g | 2.8 g | 16.8 g |
| Protein | 8.9 g | 28.5 g | 171.0 g |
| Salt | 1.1 g | 3.5 g | 21.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always use cold-water Northern prawns (Pandalus borealis) for authentic sweet flavor and firm bite.
- Tip 2: Spread butter on the bread while it is at room temperature to ensure an even protective fat barrier.
- Tip 3: Do not mix all prawns into the mayonnaise; leave unmixed ones on top for visual appeal and textural contrast.
- Tip 4: Serve immediately after assembly to keep the sourdough crust from absorbing excess moisture.
Scientific background
The culinary success of Räkmacka relies on lipid-water barriers. Butter applied directly to the porous bread creates a hydrophobic layer that prevents water from the lettuce and mayonnaise from causing structural breakdown of the crumb. Furthermore, cold-water prawns contain high levels of glutamic acid and glycine, imparting natural umami and sweetness that pair harmoniously with the lactic acid notes in sourdough and the acidity of lemon.
Fine Dining – Professional techniques
- Plate composition: Assemble centrally on a chilled ceramic plate with lemon wedges and dill sprigs radiating symmetrically.
- Textural contrasts: Crispy sourdough crust, tender boiled egg, creamy mayonnaise, and succulent firm prawns.
- Temperature contrast: Chilled seafood and crisp vegetables served atop room-temperature buttered bread.
- Aromatic garnishes: Finished with fresh dill fronds and black lumpfish caviar for aromatic depth and visual elegance.
Sensory radar
- Appearance: Towering pink prawns over golden egg slices, vibrant green lettuce, and dark sourdough.
- Aroma: Fresh ocean breeze, buttery yeast, citrus zest, and herbaceous dill.
- Taste: Naturally sweet seafood balanced by tangy lemon, rich mayonnaise, and savory bread.
- Texture: Multi-layered crunch, creaminess, and tender prawn bite.
Pairing
- BEER: Swedish crisp pale ale or traditional pilsner
- WINE: Chilled dry Riesling or crisp Sauvignon Blanc
- NON-ALCOHOLIC: Sparkling elderflower cordial with lemon slice
Various preparation variants
- Skagen hybrid variant: Mix all prawns with a dash of horseradish and red onion for a bolder flavor profile.
- Gluten-free variant: Substitute sourdough bread with dense gluten-free seed loaf.
Allergens and dietary information
Contains: Crustaceans, Eggs, Gluten, Mustard • Gluten: Contains gluten (sourdough bread) • Not suitable for: Vegan, Dairy-free (if using dairy butter)
Suitable for
Lunch, light dinner, festive gatherings, Swedish fika culture, summer parties
Substitution catalog
- Prawns: Shrimps or crayfish tails
- Sourdough bread: Rye bread or crispbread (Knäckebröd)
FAQ
Can I use frozen prawns?
Yes, ensure they are thoroughly thawed and drained in a colander before mixing with mayonnaise.
How far in advance can I assemble the sandwich?
It is best assembled right before serving. You can prep eggs and dressing up to 4 hours ahead.
What kind of bread is traditional in Sweden?
A dense sourdough wheat loaf or dark rye bread is traditional and holds the heavy toppings well.
Can I make my own mayonnaise?
Absolutely. Homemade mayonnaise using egg yolk, neutral oil, and Dijon mustard elevates the dish significantly.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prep all components in separate bowls and set up an assembly station for rapid plating just before service. • 20+ people: Boil eggs and peel prawns the morning of the event, keeping them sealed in airtight containers in the refrigerator.
Sides and Serving
- Pickled red onions – adds tangy crunch (not included in the recipe)
- Green asparagus soup – complements the seafood theme (not included in the recipe)
Serving: Serve on flat plates with extra lemon wedges and fresh dill on the side.
Storage and reheating
Fridge: 1 day (unassembled components keep up to 2 days) • Freezer: 0 months (not suitable for freezing) • Reheating: Serve chilled, do not reheat.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Skipping the butter barrier – Omitting butter causes the bread to absorb moisture from the mayonnaise and become soggy.
- Using warm prawns – Prawns should be thoroughly chilled before assembly to maintain optimal texture and food safety.
- Overmixing prawns – Mixing all prawns into the dressing ruins the visual presentation and texture contrast.
- Using soggy bread – Thin or stale bread cannot support the heavy seafood topping and collapses under weight.