Reker på Brød
Sweet, freshly boiled fjord shrimp piled on buttered bread with mayonnaise, dill and lemon.
Cultural Context & History
On the white-painted quays of the south coast, summer means a bucket of just-boiled shrimp, a loaf of bread and hours of leisurely peeling. Reker på brød is less a recipe than a way of life.
Ingredients
- 500 g fresh shell-on coldwater shrimp (reker)
- 4 slices white bread
- 4 tbsp good-quality mayonnaise
- Butter, for spreading
- 1 lemon, sliced or cut into wedges
- A handful of fresh dill
Recommended Tools
- Piping bagLays an even ribbon of mayonnaise across the bread.
- Bowl set over iceKeeps the peeled shrimp cold and sweet while you assemble.
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Step-by-Step Instructions
- 1
Peel the shrimp by hand, discarding the shells and heads, and keep them cold until you are ready to assemble.
- 2
Butter the bread lightly, then pipe or spread a generous layer of mayonnaise over each slice.
- 3
Pile the peeled shrimp high on top, mounding them well above the bread.
- 4
Finish with a squeeze of lemon, a sprig of dill and a twist of black pepper, and serve immediately.
Chef's Tip
Peel the shrimp only when you are ready to build the sandwiches, keeping the bowl over ice as you work — coldwater shrimp lose their sweetness and firmness the moment they warm.
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