Specs
Favorite food:
Salmon
Favorite movie(s):
Pulp Fiction, Stepbrothers, Man on Fire
Favorite vacation:
Skiing in the French Alps with my family
Favorite TV show(s):
Chopped, The Office
First job:
Dog shelter assistant
Favorite Musician:
Prince
Favorite word/expression you use the most:
Cheeky – British slang for being a bit of an arse or fresh
Favorite Useful Website:
Mashable.com

How to make the best Rekesmørbrød (Norwegian shrimp sandwich)

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How to make the best Rekesmørbrød (Norwegian shrimp sandwich)

Norway is proud of its maritime heritage and growing up with a Norwegian father, I have been lucky enough to eat my fair share of shrimp sandwiches. This is a fresh and filling sandwich that is extremely versatile if you prefer other herbs or want to add some extra veggies like tomatoes or cucumber. This open-faced sandwich is also excellent with crab in place of shrimp.

Although it appears to be a simple task, it is recommended that this be eaten with a fork and knife!

Ingredients (one sandwich)

½ lb. of Coldwater shrimp, peeled and dried (Louisiana Shrimp is preferred)

One piece of pumpernickel or dense rye bread (toasted)

2-3 Tablespoons mayonnaise (don’t be shy here)

One hard-boiled egg (optional, but recommended)

Two tablespoons of fresh dill (chopped for garnish, dry dill will work too)

A tablespoon of parsley (chopped for garnish – optional)

One lemon (to squeeze and a couple of thinly sliced segments for garnish)

Salt and pepper to taste

Method:

Lightly toast the bread and slather on a nice coating of mayonnaise. Sprinkle with a bit of fresh chopped dill. Place a layer of sliced hard-boiled eggs on top, or you can leave to the side, quartered if preferred. Arrange shrimp neatly in stacked rows on top of toast. Squeeze a generous dose of lemon and add some very thinly sliced lemon, skin trimmed off. Add a couple dabs of mayonnaise to the top and garnish with fresh dill and parsley. Add salt and pepper to taste. Enjoy!

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