Grand Hôtel Shrimp Sandwich (Räksmörgås)
Recipe
Recreate the classic, decadent Swedish open-faced sandwich from Stockholm’s Grand Hôtel, featuring hand-peeled shrimp and zesty chive mayo.
Prep time: 20 minutes | Cook time: 10 minutes | Servings: 2
Ingredients
Main Component
2 thick slices Sourdough or Rye bread
300g (10.5 oz) Fresh cold-water shrimp, peeled
2 large Eggs, hard-boiled and finely diced
1 ripe Avocado, thinly sliced
4 leaves Butter lettuce or Gem lettuce
15g (1 tbsp) Unsalted butter, softened
Chive & Horseradish Mayonnaise
120ml (1/2 cup) High-quality mayonnaise
15g (1 tbsp) Fresh chives, finely chopped
5g (1 tsp) Fresh horseradish, finely grated
5ml (1 tsp) Fresh lemon juice
Salt and white pepper to taste
Garnish
10g (2 tbsp) Fresh garden cress
1 Lemon, cut into wedges
Extra sprigs of dill (optional)
Instructions
Whisk 120ml (1/2 cup) mayonnaise, 15g (1 tbsp) chives, 5g (1 tsp) horseradish, and 5ml (1 tsp) lemon juice in a small bowl.
Toast 2 bread slices until golden, then spread with 15g (1 tbsp) softened butter to create a moisture barrier.
Place 2 lettuce leaves on each slice, followed by half of the sliced avocado fanned out across the side.
Pile 150g (5.25 oz) shrimp per sandwich into a high mound in the center of the bread.
Distribute the finely diced eggs evenly over the top of the shrimp mound.
Spoon a generous dollop of the chive mayonnaise over the eggs, allowing it to drip slightly.
Top with a handful of fresh garden cress and serve immediately with a lemon wedge on the side.
