Shrimp Sandwich Day in Sweden Date in the current year: October 14, 2024

A Swedish shrimp sandwich (räksmörgås or räkmacka) is an open-faced sandwich with shrimp, eggs, and mayonnaise, topped with lemon and fresh dill. Caviar and fresh vegetables (lettuce, cucumber or tomato, sometimes also red onion and/or radishes) are commonly added as well. It is believed that the shrimp sandwich originated in Denmark and was popularized in Sweden in the mid-20th century.

Since then, the Swedish shrimp sandwich has become a symbol of Swedish food culture. Simple yet delicious, it is a staple in many cafes and restaurants across the country. And it’s very easy to cook at home—what’s not to love here?

Shrimp Sandwich Day was established in 2010 by Stockholm Arlanda Airport and Göteborg Landvetter Airport because shrimp sandwiches are among the most popular dishes in airport cafes. Together, the two airports sell several thousand shrimp sandwiches a week, which certainly calls for a celebration.

Of course, the best way to join the celebration of Shrimp Sandwich Day is to treat yourself to a delicious Swedish prawn sandwich, which you can easily make in your kitchen. The classic shrimp sandwich recipe uses the small, sweet-fleshed Baltic prawn, but pre-cooked frozen salad shrimp will do.

Here’s a recipe for two Swedish shrimp sandwiches. Thinly slice two hard boiled eggs and a cucumber (you will need eight cucumber slices). Defrost pre-cooked frozen shrimp (you will need 300 g shrimp after defrosting). If you use fresh shrimp or prawns, you need to cook, de-vein, and peel them. Season the shrimp with salt, pepper, and freshly squeezed lemon juice.

Take two slices of rye bread and spread 1 tbsp mayonnaise over each slice. Arrange several lettuce leaves on top of each slice of mayonnaised bread, followed by cucumber slices, egg slices, and finally seasoned shrimp. Top with some more mayonnaise and garnish with lemon slices and fresh dill before serving.

If you prefer toasted baguette to rye bread, here is another recipe you can try. This recipe will serve four people (four small sandwiches for a serving). Preheat your oven to 350° Fahrenheit (175° Celsius). Slice a baguette into 16 slices and brush each slice with some olive oil on both sides. Arrange the slices on a baking sheet and bake for 15-20 minutes, turning them halfway through.

Defrost 1 lb frozen baby shrimp and squeeze out excess moisture. In a bowl, combine the shrimp with 3 tbsp mayonnaise, 3 tbsp sour cream, 3 tbsp chopped dill, 1 tbsp minced red onion (optional), 1 tsp freshly squeezed lemon juice, 3 drops hot sauce (optional), ¼ tsp salt, and a pinch of white pepper. Mix well.

Top the cooled baguette slices with a tablespoon or so of the shrimp mixture, garnish with fresh dill and lemon slices (optional) and serve. You can also serve the bread and the shrimp salad separately and allow guests to spoon the salad on their bread themselves.