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.

Nutrition · per serving

405kcal

26gProtein

31gCarbs

19gFat

5gFiber

2 servings

Ingredients

9 items

Sandwich base

rye bread, sliced2 large slices (about 120 g)

cucumber80 g

lemon1 small

Shrimp topping

cooked peeled shrimp180 g

mayonnaise50 g

fresh dill, finely chopped10 g

black pepper1 g

Finish and garnish

fish roe30 g

fresh dill sprigs4 g

Tips

•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.

Steps

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.
80 g cucumber1 small lemon10 g fresh dill, finely chopped180 g cooked peeled shrimp
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.
180 g cooked peeled shrimp50 g mayonnaise10 g fresh dill, finely chopped1 small lemon1 g black pepper
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.
2 large slices (about 120 g) rye bread, sliced80 g cucumber
4
Spoon the shrimp mixture evenly over the cucumber-covered bread, mounding it neatly for height.
180 g cooked peeled shrimp50 g mayonnaise10 g fresh dill, finely chopped1 g black pepper
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.
30 g fish roe4 g fresh dill sprigs1 small lemon

Origin & History

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.

swedish shrimp open-faced pescatarian quick sandwich

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Steps

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.

80 g cucumber1 small lemon10 g fresh dill, finely chopped180 g cooked peeled shrimp

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.

180 g cooked peeled shrimp50 g mayonnaise10 g fresh dill, finely chopped1 small lemon1 g black pepper

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.

2 large slices (about 120 g) rye bread, sliced80 g cucumber

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

180 g cooked peeled shrimp50 g mayonnaise10 g fresh dill, finely chopped1 g black pepper

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.

30 g fish roe4 g fresh dill sprigs1 small lemon