I love shrimp sandwich! What is typical for a Scandinavian shrimp sandwich is that you almost don’t see the bread due to all the shrimps. 🙂
Ingredients (4 sandwiches):
- 4 slices of sourdough bread
- 2 lb shrimps with shells (if you prefer peeled ones, you choose that but then less)
- 4 tbs home-made mayonnaise (or if you prefer, buy ready mayo):
- 2 egg yolks
- 1 tsp dijon mustard
- 1 tbs vinegar
- 1 cup rapeseed oil (or other natural oil)
- salt and pepper
- 4 romaine lettuce leaves
- 8 asparagus
- 4 boiled eggs
- pickled red onion
- 1 lemon
- dill, salt, pepper
If you have chosen shrimps with shells, start with peeling the shrimps.
If you want to make your own mayo – mix egg yolks, mustard and vinegar in a bowl. Drip the oil slowly in the egg mix at the same time as you constantly whisk. When you have reached the thickness you want, your mayo is done. Season with salt and pepper.
Spread the mayo on the bread slices. Place one romaine lettuce on each bread. Cover each bread slice with shrimps.
Boil the eggs to preferred texture (I always do 6 minutes). Wash the asparagus, cut the lowest part off and boil for 2 minutes.
On top of the shrimps, add the asparagus, egg, pickled red onion, a slice of lemon, dill, salt and pepper.