Rejemad is a beloved Danish open-faced sandwich that highlights fresh, sweet shrimp on hearty rye bread. This light yet satisfying dish, perfect for summer, combines just a few simple ingredients like mayonnaise, lemon, and dill to create a fresh taste of Nordic tradition. Easy to make and full of flavor, rejemad is a delicious way to experience Denmark’s seafood heritage.
Ingredients
- 200 g small boiled shrimp, peeled fresh fjord shrimp if possible
- 1 slices rye or sourdough bread, toasted
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- Salt and white pepper, to taste
- Fresh dill sprigs for garnish
- Thin cucumber slices 🥒, boiled egg slices 🥚, or microgreens optional
Instructions
- If using raw shrimp, boil them in salted water with a slice of lemon for 2-3 minutes. Drain, cool, and peel. If already cooked, skip this step.
- Lightly toast the rye or sourdough bread until crisp but still soft inside.
- Spread mayonnaise evenly over the toasted bread slices.
- Generously pile peeled shrimp on top of the mayo layer.
- Drizzle with fresh lemon juice and season with salt and white pepper.
- Garnish with fresh dill sprigs. Add optional cucumber or boiled egg slices if desired.
- Serve immediately and enjoy a taste of Denmark!
Notes
Rejemad – a Danish shrimp sandwich that tastes like a fresh summer day 🦐
Have you ever tried rejemad? If not, you’re missing one of Denmark’s simplest but most charming dishes. It’s basically an open-faced sandwich topped with fresh shrimp, nothing too fancy, but so good. Imagine fresh, sweet shrimp piled on dark rye bread, with just a little mayo and a splash of lemon to brighten it all up.
This sandwich feels light but filling, perfect when you want something fresh but satisfying. Especially when the weather’s warm and shrimp are in season — that’s when rejemad really shines.
How did rejemad become so popular?
Well, back in the day, Danish workers needed easy meals. They’d bring rye bread topped with whatever they had handy — often fish or leftovers. This simple idea slowly became the art of smørrebrød, the open sandwiches Denmark is famous for now. The shrimp used for rejemad come from Danish fjords and are small, sweet, and delicate. Peeling them by hand is still part of the experience. It’s almost a calming little ritual that connects you to the sea.When should you eat it?
Honestly, anytime! It’s a popular choice for lunch or brunch in Denmark, especially in summer. You’ll often see rejemad on a platter with other seafood like smoked salmon or pickled herring. A cold beer or a glass of crisp white wine pairs perfectly. Or, if you want to be truly Danish, a shot of aquavit!
Why do people love it so much?
It’s simple, fresh, and tasty — the kind of food that feels like a little celebration of summer and the sea. If you try making it yourself, you might find peeling those tiny shrimp by hand a strangely satisfying part of the experience. Give it a go, and see why rejemad is a Danish favorite!Danish сuisine
