Nordic Shrimp Sandwich
A fresh and elegant Nordic Shrimp Sandwich made with rye bread, tender shrimp, lemon, cucumber, egg, and creamy mayonnaise for a fast, filling Scandinavian-style meal.
2 Servings
Ingredients
For the Sandwich
- 2 rye bread pockets split (or 4 slices dark rye sourdough bread)
- 1 lemon
- 2 cups 8 oz small cooked, tail-off shrimp thawed (100–200 count per pound)
- ⅓ cup mayonnaise
- Salt and pepper to taste
- English cucumber slices
- 1 hard-boiled egg cut into 4 wedges
- Fresh dill sprigs optional
Instructions
Prepare the Bread and Lemon
- Split the rye bread pockets and lay them open on your work surface, or position the rye bread slices flat. Zest half of the lemon and slice the remaining half into thin rounds for garnish. Juice the zested half until approximately 1 teaspoon of lemon juice is obtained.
Make the Shrimp Mixture
- In a small mixing bowl, combine the thawed shrimp, mayonnaise, lemon zest, lemon juice, and salt and pepper. Mix thoroughly until the shrimp are evenly coated and the mixture is creamy.
Assemble the Sandwiches
- Arrange a layer of English cucumber slices on each piece of bread. Evenly divide the shrimp mixture among the bread pieces, spreading or mounding it as desired. Top each with a wedge of hard-boiled egg.
Garnish and Serve
- Garnish the assembled sandwiches with the reserved lemon rounds and fresh dill sprigs, if using. Serve immediately for optimal texture and flavor.
Notes
To prepare this Nordic Shrimp Sandwich as a gluten-free dish, substitute the rye bread with certified gluten-free bread or gluten-free crispbread. Ensure the mayonnaise and any seasonings used are labeled gluten-free, as some condiments may contain additives derived from wheat. All other ingredients listed are naturally gluten-free.