Reker og Majones på Franskbrød
Reker og Majones på Franskbrød·(reh-ker oh mah-yoh-ness poh frahnsk-brud)
Matpakke & Smørrebrød (The Rhythms of the Nordic Day)
If you want to know what summer in Scandinavia tastes like, it’s this. As soon as the sun comes out, millions of people hit the terraces to eat this exact sandwich. But here is the grandmother's secret: the tiny, sweet cold-water shrimp you need to make it are actually at their absolute best in the dead of winter. Don't insult this tradition with rubbery, warm-water shrimp from the supermarket, and for the love of God, don't mix them into a heavy deli salad. You pile these sweet little shrimp impossibly high on butter-fried bread, crown them with good mayonnaise and fresh dill, and dig in with a knife and fork.
Before you start
Make a quick homemade blender mayonnaise for authentic Nordic flavor.
Blend one whole egg, one tablespoon of lemon juice, a half teaspoon of mustard powder, and a pinch of salt. While blending, slowly drizzle in one cup of neutral oil like canola until thick. Do not use extra-virgin olive oil, as its bitterness will overpower the sweet shrimp.
Ingredients
- frozen cooked cold-water shrimp1 1/2 lb
- thick-cut white bread slices4 large
- unsalted butter2 tbsp
- salted butter2 tbsp
- butter lettuce leaves4 large
- full-fat mayonnaise1/2 cup
- English cucumber1/4 med
- red onion1 small
- lemon1 med
- fresh dill sprigs1 med
- black pepper1/4 tsp
Method
- 01
Thaw the shrimp slowly overnight in the refrigerator.
Place the frozen cold-water shrimp in a colander set over a bowl so they don't sit in their own liquid. Never run them under warm water, which washes away their natural sweetness. Before assembling, gently pat them completely dry with paper towels; water is the enemy of a good smørrebrød.
- 02
Pan-fry the bread in unsalted butter until golden and crisp.
Heat a skillet over medium heat, melt the unsalted butter, and fry the thick slices on both sides. Let them cool slightly. This crisp exterior acts as a crucial structural barrier so the bread doesn't turn soggy.
- 03
Spread softened salted butter on the cooled bread and top with a lettuce leaf.
Once the bread is at room temperature, swipe a thin layer of salted butter over each slice and top with a thoroughly dried lettuce leaf to create a waterproof seal for the sandwich.
- 04
Divide the dried shrimp evenly and pile them high on each slice.
Do not lay the shrimp flat. A proper Scandinavian sandwich demands a generous, towering mountain of shrimp.
- 05
Crown the shrimp with a dollop of mayonnaise, fresh dill, and black pepper.
Do not mix the shrimp with the mayonnaise like a deli salad. Add a few slices of cucumber and red onion around the edges if you like, finish with a crack of pepper, and serve immediately with a lemon wedge.
Notes
Sourcing the right shrimp is non-negotiable.
Standard warm-water Gulf or Tiger shrimp will ruin the flavor and texture of this dish. Seek out cold-water species like Oregon pink shrimp, Maine shrimp, or frozen imported salad shrimp.