Räksmörgås

(Swedish Shrimp Sandwich)

Swedish Shrimp Sandwich

May 10: National Shrimp Day

Islander used to work in a building across the street from an Ikea in Illinois. What a distraction it was to go to that Swedish furniture store (we bought a sofa sleeper, end tables, cabinets and shelving, benches and stools and a mirror from Ikea)!

Sometimes, Islander would take her lunch breaks at the Ikea cafeteria to sample some Swedish food, such as räksmörgås, an open-faced shrimp sandwich. It was light and refreshingly delicious.

Now that we currently live in South Texas, the closest Ikea is nearly three hours’ drive away—not too convenient to visit for browsing at furniture or eating at the café. So we make räksmörgås at home. These Swedish shrimp sandwiches are simple to make for a light lunch and in observance of National Shrimp Day. Smaklig måltid (bon appétit in Swedish)!

Recipe

(Adapted from Ikea)

Ingredients

  • Toasted bread (one per person)
  • Butter
  • Lettuce leaves
  • Boiled egg, shelled and sliced
  • Small frozen shrimps, thawed and patted dry with paper towels
  • 2-3 tablespoons mayonnaise
  • 2-3 tablespoons sour cream
  • 1 teaspoon fresh dill, chopped
  • lemon slices (optional garnish)
  • tomato wedges (optional garnish)

Directions

Toast the bread. Spread butter on one side. Place a lettuce leaf on top. Slice the eggs and layer it on top of the lettuce. Sprinkle the shrimps over the eggs.

Swedish Shrimp Sandwich

In a small bowl, mix together the mayonnaise and sour cream. Stir in the chopped dill. Carefully spread the mixture over the shrimp. Finish with dill on top. Garnish with lemon slices, tomato wedges and a sprig of dill (optional). Serve immediately.

Swedish Shrimp Sandwich

Notes

  • Variations of räksmörgås include adding mustard, thinly-sliced cucumbers, chopped chives, lemon garnish, tomato wedges and caviar.
  • Heavier breads, such as rye or pumpernickel, are recommended over the softer white varieties to be able to hold up the ingredients.
  • Search our site for other Swedish-inspired or shrimp recipes.

Tuna Fish Sandwich

Tuna Sandwich

November 3: National Sandwich Day

Islander grew up in the Sandwich Islands but, like most local Hawaiian kids, ate more bento (boxed lunches) than sandwiches at school. When the military transferred her Daddy to the mainland, and the ‘ohana (family) moved to and lived for a few years on the East Coast, Islander noticed that some of her elementary school classmates brought sack lunches—mostly sandwiches! She was a bit shy for having a different kind of lunch, so she asked her Mommy to make “what the haole kids ate.” Peanut butter and jelly, egg and tuna fish sandwiches found their way into her sack. Ironically, some of the haoles wanted to trade their food for her teriyaki meats and lumpia (spring rolls) because her bento lunches seemed more substantial than their simple sandwiches!

Islander still prefers rice-based, comfort-food lunches but will eat sandwiches with her haole husband, Highlander. Tuna fish sandwich is one they both like, so we are featuring our easy recipe for a blog post on National Sandwich Day.

Recipe

Ingredients

  • 1 6-ounce can of tuna, drained and flaked
  • 3-4 tablespoons of mayonnaise
  • 2 teaspoons sweet pickle relish
  • 2-3 tablespoons onion, minced
  • 1 hard-boiled egg, roughly chopped
  • lettuce leaves
  • slices of bread (white or wheat)

Directions

In a medium bowl, combine the tuna with mayonnaise, relish, onions and egg until well mixed.

Tuna Sandwich

Spread the tuna mixture on one slice of bread. Top with a lettuce leaf and another slice of bread. Cut the sandwich diagonally with a sharp knife. Repeat with other slices of bread until the tuna mixture is all used up. Yield: 3 tuna fish sandwiches.

Tuna Sandwich

Notes

  • Thanks to Lisa L. for the fish platter in the final food photo above.
  • Search our blog for other sandwich recipes.