Rakmacka
Rakmacka is a fresh, elegant open sandwich with tender shrimp piled high over hearty rye bread, balanced by cool cucumber, fragrant dill, and sharp lemon. The fish roe adds a briny pop that makes the sandwich feel both simple and luxurious.
Ingredients
Sandwich base
- 2 large slices (about 120 g)rye bread, sliced
- 80 gcucumber
- 1 smalllemon
Shrimp topping
- 180 gcooked peeled shrimp
- 50 gmayonnaise
- 10 gfresh dill, finely chopped
- 1 gblack pepper
Finish and garnish
- 30 gfish roe
- 4 gfresh dill sprigs
Instructions
- 1
Slice the cucumber thinly and cut the lemon into wedges. Finely chop the dill for the topping. Pat the shrimp dry with kitchen paper so the sandwich does not become watery.
- 2
In a small bowl, gently mix the shrimp with the mayonnaise, chopped dill, 2 teaspoons lemon juice squeezed from the lemon, and the black pepper. Fold lightly to keep the shrimp plump rather than mashed.
- 3
Lay the rye bread on serving plates. Arrange the cucumber slices over the bread in a slightly overlapping layer to create a crisp base and help protect the bread from moisture.
- 4
Spoon the shrimp mixture evenly over the cucumber-covered bread, mounding it neatly for height.
- 5
Top each sandwich with fish roe and garnish with dill sprigs. Serve at once with lemon wedges on the side for squeezing over just before eating.
Nutrition per serving
Notes
- •For the best beginner-friendly result, use good-quality cooked cold-water shrimp and a firm Scandinavian-style rye bread.
- •If the fish roe is very salty, taste before adding extra seasoning; the sandwich often needs no additional salt.
- •For a more classic cafe-style presentation, trim the cucumber into long ribbons with a peeler instead of rounds.
Background
Rakmacka is a classic Swedish open-faced sandwich that became especially popular in cafes and smorgasbord culture during the 20th century. It is known for generous layers of shrimp, creamy dressing, fresh dill, and bright lemon, often finished with roe for a festive touch.
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