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Rejemad
Open Shrimp Sandwich
Preparation info
- Makes
2
- Difficulty
Easy
- Ready in
35 min
Appears in
By Christine Rudolph and Susie Theodorou
Published 2019
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.
Ingredients
300 g 1 tbsp - Juice of
1
Method
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