Rakmacka
swedishshrimpopen-facedpescatarianquicksandwich

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.

12 min
2 servings
405 kcal
Swedish

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. 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. 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. 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. 4

    Spoon the shrimp mixture evenly over the cucumber-covered bread, mounding it neatly for height.

  5. 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

405 kcal
Calories
26g
Protein
31g
Carbs
19g
Fat
5g
Fiber

Notes

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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