Swedish Shrimp and Egg Salad

  Myrna picked up a book called Swedish Cooking from ICA Bokförlag, a Swedish publishing house, at a library book sale…lots of seafood, Smorgasbord recipes and even reindeer meat recipes…this salad was in the book as a Räkmacka, or Smörgås open face sandwich, but we liked it better as just a salad without the bread.
We grew up in Minnesota with lots of Swedes, and Smörgåsbord restaurants, so I’m enjoying trying recipes I remember but never made.   Here’s my version of this Swedish dish.               

Swedish Shrimp and Egg Salad
  2        slices  iceberg lettuce -- 3/4" thick
  2        large  eggs -- hard cooked and sliced
  6        ounces  cooked shrimp -- 50-70 size
  2        tablespoons  mayonnaise
  2        tablespoons  sour cream
  1         tablespoon  chili sauce
             salt and pepper -- to taste

Arrange the slice of lettuce on the salad plate.  Cover it with sliced eggs.
Peel the shrimp and lay on top.
Beat together the ingredients for the dressing and pour over the shrimp.  Save a shrimp or two for garnish if desired.
If desired, this salad can be placed on good pieces of white or rye bread, crusts trimmed, reducing the lettuce to 1 leaf, then arranging the eggs, shrimp and dressing as for the salad, for a Räkmacka, or Smörgås.
2 servings
  "Swedish Cooking"


  1. I think we would both devour this.

  2. That looks just wonderful for a summer meal!

  3. We think it's a keeper! I make it several times a summer.


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