Open Shrimp Sandwich

Preparation info
  • Makes


    • Difficulty


    • Ready in

      35 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

A true rejemad uses the seasonal tiny shrimp called Fjordrejer. Because the Danes like to eat this all year round, however, the recipe is adapted where necessary. This recipe is a modern classice served by the chefs at Palægade.


  • 300 g raw school prawns
  • 1 tbsp salt
  • Juice of 1


For the mayonnaise, place the egg yolks, mustard, garlic, a pinch of salt and the oil in a tall, slim container. Starting at the bottom and working upwards very slowly, blend with a stick blender until thick. Taste for salt. Add the lemon juice and whizz until very thick. Transfer to a piping bag.

To cook the shrimp, bring a large saucepan of water to the boil. Add the salt and lemon ju