Denmark · 25 min · Fish · Main course · For beginners

Smørrebrød med rejer

Name: Smørrebrød med rejer
Total time: 25 min
Yield: 2
Cuisine: Nordic
Ingredients: 7 oz prawns (cooked, peeled); 2 bread (slices; white, rye or wholemeal bread); 2 tbsp butter (for spreading on the bread); 3 tbsp mayonnaise (as a dollop or to dress the prawns); 2 egg (hard-boiled, sliced); 1 oz lettuce (as the bottom layer on the bread); 2¾ oz cucumber (thinly sliced or cut into strips); 1½ tbsp dill (chopped or fronds for garnish); 1 lemon (juice or wedges to serve); 2 radishes (thinly sliced); cress, to garnish, or pea shoots (optional); black pepper, freshly ground; salt, to taste; 1¾ oz fish roe (lumpfish or salmon roe, to serve (optional))

In German: Butterbrot mit Krabben In English: Open sandwich with prawns

For 2 servings · US units

Danish open sandwich with prawns, egg, cucumber and fresh dill

Smørrebrød med rejer is a Danish open sandwich: buttered bread layered with lettuce, egg and cucumber, then topped with a generous heap of prawns. In Sweden it goes by the name Räkmacka. It comes together quickly, tastes fresh and belongs on a summer table.

Servings2

Ingredients

7 ozprawnscooked, peeled
2breadslices; white, rye or wholemeal bread
2 tbspbutterfor spreading on the bread
3 tbspmayonnaiseas a dollop or to dress the prawns
2egghard-boiled, sliced
1 ozlettuceas the bottom layer on the bread
2¾ ozcucumberthinly sliced or cut into strips
1½ tbspdillchopped or fronds for garnish
1lemonjuice or wedges to serve
2radishesthinly sliced
cressto garnish, or pea shoots (optional)
black pepperfreshly ground
saltto taste
1¾ ozlumpfish or salmon roe, to serve (optional)

Method

Hard-boil the eggs (about 10 minutes), rinse them under cold water and let them cool, then peel and slice.
Wash the cucumber and radishes and cut them into thin slices.
Peel the cooked prawns if needed and keep them in the fridge until you assemble the sandwiches.
Spread the bread slices evenly with butter, right to the edges.
Lay the lettuce leaves on the bread as the bottom layer, then arrange the egg and cucumber slices on top.
Add a dollop of mayonnaise and pile the prawns generously on top.
Garnish with dill, radish slices and cress if you like, season with salt and freshly ground black pepper, and finish with a squeeze of lemon juice.
Serve straight away with lemon wedges, and a little fish roe if you like.

Tips and variations

For something close to Skagenröra, toss the prawns first in a dressing of mayonnaise and crème fraîche with mustard, dill and chives; spooned onto bread fried in butter, it becomes Toast Skagen. Instead of white bread, rye, wholemeal or Swedish flatbread all work well. You can also marinate the cucumber in white wine vinegar, salt and dill, season the prawns with smoked paprika, or leave out the egg. A spoonful of lumpfish or salmon roe on top adds colour and a salty note. Assemble just before eating so the bread stays crisp rather than soggy.

Allergens

Contains: Eggs, Cereals containing gluten, Crustaceans, Milk (including lactose), schalentiere

May contain if you use the optional ingredients: Fish

Not every ingredient in this recipe has been checked, so nothing is promised as free from.

These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.

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