Rksmrgs: Swedish Prawn Sandwich
This Rksmrgs: Swedish Prawn Sandwich is fresh, elegant, and so easy to make! Perfect for a light lunch or fancy brunch with creamy prawns and crisp veggies.
Servings: 2 servings
Ingredients
- 2 boiled eggs
- 2 slices rye bread or any other good-quality bread
- 4 tablespoons mayonnaise
- 4-6 leaves lettuce
- 300 g cooked prawns unveneined and peeled
- 1 lemon juice of + slices for garnish
- 4 small sprigs dill fresh
- 8 slices cucumber
Instructions
- Start by boiling your eggs. Place the eggs in a pot, cover them with water, and bring it to a boil. Once boiling, reduce the heat and let the eggs simmer for about 10-12 minutes. Afterward, transfer them to an ice bath to cool before peeling.
- In a mixing bowl, combine the cooked prawns with 4 tablespoons of mayonnaise. Squeeze the juice of one lemon over the mixture, adding a touch of zest. Gently fold everything together until the prawns are coated evenly.
- While the prawn mixture is resting, slice the boiled eggs into rounds. Also, prepare your cucumbers by cutting them into thin slices.
- On a serving plate, lay out the slices of rye bread. Start layering with lettuce leaves, followed by the prawn mixture. Carefully place the sliced eggs on top, and then add the cucumber slices. For a final touch, garnish with fresh dill and lemon slices.
- Your Rksmrgs: Swedish Prawn Sandwich is now ready to be served! Enjoy it immediately while the bread is still fresh, or cover it lightly and store it for later.
Equipment
- Boiling pot
- Mixing Bowl
- Knife
- Cutting Board
- Serving Plate
Notes
- For a creamier texture, add a touch of Greek yogurt to the mayonnaise.
- Toast the bread lightly for added crunch and flavor.
- Experiment with different herbs like parsley or chives for a unique twist.
- Store prawn mixture separately from bread to prevent sogginess; refrigerate prawn filling up to 2 days.
- Adjust sandwich toppings seasonally with radishes, tomatoes, arugula, or pickled vegetables for variety.