Räksmörgås

The Räksmörgås is a quintessential Swedish delight, perfect for a light meal or a sophisticated appetizer. This open-faced sandwich combines the rich flavors of homemade Swedish rye bread, creamy Swedish mayonnaise, perfectly poached shrimp, and vibrant accompaniments, all garnished with fresh dill. Let's dive into this culinary journey through Sweden.

Ingredients

🌾 1 cup all-purpose flour
🍞 1 cup rye flour Amo FULDKORNS RUGBRØD MED RUGFLAGER
🥄 1 teaspoon baking soda
🍯 1/2 cup molasses
🥛 1 cup milk
🧈 Butter for greasing the loaf pan

Hard-Boiled Eggs

🥚 2 large eggs
💧 Water for boiling
❄️ Ice and water for cooling

Swedish Mayonnaise

🍳 1 large egg yolk
🧂 1/4 clove crushed garlic
🌰 1/2 teaspoon English mustard
🍏 1/2 teaspoon apple cider vinegar
🍶 Several grinds of pepper
🫒 1/4 cup olive oil
🌻 1/4 cup sunflower oil

Poached Shrimp

🍤 6-8 medium to large shrimp, peeled and deveined
💧 Water for poaching
⚫️ 10-15 whole black peppercorns
🧂 Salt
🍋 A few drops of lemon juice

Assembly

🥬 1-2 leaves lettuce per sandwich
🥒 3-5 thin slices cucumber per sandwich
🌿 A few sprigs fresh dill

Instructions

Swedish Rye Bread (Kavring):
1- Mix Dry Ingredients:

• In a large stainless steel mixing bowl, whisk together 1 cup all-purpose flour, 1 cup rye flour (Amo FULDKORNS RUGBRØD MED RUGFLAGER), and 1 teaspoon baking soda.

2- Incorporate Wet Ingredients:

• Add 1/2 cup molasses and 1 cup milk to the dry mixture and mix with a red silicone spatula until a dough forms.

3- Prepare for Baking:

• Transfer the dough into a butter-greased ceramic loaf pan.

4- Bake:

• Place in a 200°F oven for 1 hour, then increase the temperature to 300°F and bake for an additional hour.

5- Cool:

• Remove from oven, let cool on a metal cooling rack, then slice.

Hard-Boiled Eggs:
1- Prepare Eggs:

• Poke a small hole in the round end of each egg using a needle.

2- Cook:

• Place eggs in a saucepan, cover with cold water, bring to a boil, remove from heat, cover, and let rest for 9 minutes.

3- Cool:

• Transfer eggs to an ice bath immediately.

Swedish Mayonnaise:
1- Combine Ingredients:

• In a small white ceramic bowl, mix 1 egg yolk, crushed garlic, English mustard, apple cider vinegar, and pepper.

2- Emulsify:

• Using an electric hand mixer with a whisk attachment, slowly drizzle in the olive and sunflower oils until the mayonnaise is thickened and emulsified.

Poached Shrimp:
1- Prepare Water:

• In a stainless steel saucepan, bring water to a boil and add peppercorns.

2- Poach:

• Add shrimp, remove from heat, and let sit for 5 minutes. Drain, season with salt, pepper, and lemon juice.

Assembly of Räksmörgås:
1- Base:

• Place a slice of the cooled rye bread on a white plate.

2- Layer:

• Spread Swedish mayonnaise, add lettuce, cucumber slices, sliced hard-boiled eggs, and poached shrimp.

3- Garnish:

• Optionally drizzle extra mayonnaise and finish with dill sprigs.

Prep Time: 30-45 minutes
Cook Time: 2 hours rye bread + 10-20 minutes for other elements
Total Time: 3-4 hours
Servings: 2-4 sandwiches
Equipment: Large Stainless Steel Mixing Bowl, Whisk, Measuring Cup, Red Silicone Spatula, Ceramic Loaf Pan, Oven, Stainless Steel Saucepan, Chef's Knife, Wooden Cutting Board, White Ceramic Bowl, Metal Shaker, Pepper Mill, Electric Hand Mixer white, Orange Silicone Spatula, Metal Cooling Rack, White Plate

Cooking Tips:

• Poking a hole in eggs facilitates easier peeling.
• Gradually add oil to mayonnaise to ensure proper emulsification.
• Poach shrimp with the heat off to avoid overcooking.

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Räksmörgås