Räksmörgås
The prawn open sandwich of Gothenburg, Sweden’s fishing port: buttered bread, lettuce, hard-boiled egg and a mound of freshly peeled prawns, with mayonnaise, dill and lemon.
Ingredients
- 4 slices of white or rye bread
- 600 g cooked prawns in their shells (about 300 g peeled)
- 2 hard-boiled eggs
- Lettuce
- Mayonnaise
- Dill
- Lemon
- Fish roe (optional)
How to make it at home
- Peel the prawns.
- Butter the bread and add a lettuce leaf.
- Add slices of hard-boiled egg and a line of mayonnaise.
- Pile on a mountain of prawns.
- Garnish with dill, a slice of lemon and, if you like, a little roe.
The trick: Hand-peeled prawns: frozen peeled ones don’t taste the same.