Can I use frozen shrimp?
Yes, absolutely. Just make sure to thaw them completely and pat them very dry before mixing with the dressing.
LUNCH
Norwegian Open-Faced Shrimp Sandwich with Dill and Lemon
This refreshing Norwegian open-faced shrimp sandwich, known as Reker på Brød, features succulent shrimp piled high on rye bread with a creamy dill and lemon dressing. It's a light yet satisfying meal perfect for lunch.
HOW TO MAKE IT
Let's cook.
01
Gently pat the cooked, peeled shrimp dry with a paper towel to remove excess moisture. This helps the dressing adhere better.
02
In a medium bowl, combine the mayonnaise, chopped fresh dill, fresh lemon juice, salt, and black pepper. Stir until well combined and smooth.
03
Add the dried shrimp to the dressing mixture and fold gently until all the shrimp are evenly coated.
04
Place one leaf of butter lettuce on each slice of dark rye bread.
05
Evenly divide the shrimp mixture between the two slices of rye bread, piling it generously on top of the lettuce.
06
Garnish each open-faced sandwich with a fresh lemon slice and an extra sprig of dill, if desired. Serve immediately.
About This Recipe
This refreshing Norwegian open-faced shrimp sandwich, known as Reker på Brød, features succulent shrimp piled high on rye bread with a creamy dill and lemon dressing. It's a light yet satisfying meal perfect for lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch of flavor, lightly toast the rye bread before adding the lettuce and shrimp. This adds a pleasant crunch and prevents the bread from becoming soggy.
Easy Substitutions
If fresh dill is unavailable, you can use 1 teaspoon of dried dill, though fresh is highly recommended for the best flavor. For a lighter option, substitute Greek yogurt for half of the mayonnaise. Any hearty, dark bread can be used in place of rye bread.
Storage & Reheating
This sandwich is best enjoyed fresh. If you must prepare it ahead, store the shrimp mixture separately in an airtight container in the refrigerator for up to 1 day. Assemble the sandwiches just before serving.
Serving Suggestions
Serve alongside a simple green salad with a light vinaigrette. Pair with a crisp, dry white wine or a light lager. Enjoy with a side of pickled cucumbers or a small bowl of potato salad. Offer a small cup of clear fish broth as a starter.
Common Mistakes
Over-mixing the shrimp with the dressing can break them apart, so fold gently. Using warm shrimp will cause the mayonnaise to separate, so ensure they are well chilled. Not patting the shrimp dry can lead to a watery dressing. Using stale or soft bread will result in a soggy sandwich. Over-seasoning with salt before tasting, as cooked shrimp can already be salty.
Frequently Asked Questions
What kind of rye bread is best?
A dense, dark rye bread with a good crust works best as it holds up well to the generous topping. Avoid very soft or thinly sliced breads.
Can I add other vegetables?
While traditional Norwegian shrimp sandwiches are simple, a thin slice of cucumber or a few capers can be a nice addition if you wish.
MORE TO KNOW
The key to a great Norwegian open-faced shrimp sandwich is the quality of the shrimp and the freshness of the dill and lemon. Using pre-cooked, peeled shrimp makes this recipe incredibly quick, but if you have access to fresh, raw shrimp, quickly poaching them in salted water with a lemon slice and a few dill sprigs will elevate the flavor even further. Ensure the shrimp are thoroughly chilled before mixing with the dressing.
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