Recipes Ingredients Seafood Recipes Shrimp Recipes Scandinavian Shrimp-and-Cucumber Sandwich By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 25, 2018 Print Share Share Tweet Pin Email Photo: Ren Fuller Prep Time: 35 mins Total Time: 35 mins Servings: 4 With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner. Ingredients 1 pound peeled, deveined medium shrimp ½ cup thinly sliced red onion 3 tablespoons fresh lemon juice, plus 2 teaspoons grated lemon zest 2 tablespoons rinsed capers ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup thinly sliced English cucumber 2 packed tablespoons chopped fresh dill ½ cup Neufchatel 4 slices pumpernickel sandwich bread, lightly toasted 4 hard-cooked eggs, sliced Directions Add shrimp to a pot of salted boiling water. Return just to a boil, then transfer shrimp to an ice-water bath. Drain well; slice in half lengthwise. Soak onion in cold water 10 minutes; drain. Whisk together lemon juice and zest, capers, and oil. Season with salt and pepper. Toss with shrimp, onion, cucumber, and dill to combine. Spread 2 tablespoons Neufchatel onto each bread slice; top with sliced egg and shrimp mixture. Cook's Notes You can serve these sandwiches open-faced or top with a second slice of toasted bread. Print