Scandinavian Shrimp-and-Cucumber Sandwich

scandinavian shrimp and cucumber sandwich
Photo: Ren Fuller
Prep Time:
35 mins
Total Time:
35 mins

With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.


  • 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


  1. 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.

  2. Soak onion in cold water 10 minutes; drain.

  3. Whisk together lemon juice and zest, capers, and oil. Season with salt and pepper. Toss with shrimp, onion, cucumber, and dill to combine.

  4. 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.

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