I always laugh so hard when you plus up a sandwich with a second piece of bread and it already has the same bites taken out of it. Your attention to detail is remarkable!!! Great video!
Your pronunciation is spot on! Bonus points for baking the rye bread, especially since it's more common to use different types of white bread (at least in Sweden, the Danes prefer rye), so you really went out of your way for this one. Swedish mayonnaise is a bit more tangy than the American version as I believe it contains more vinegar.
There are two Danish versions, one is served on white bread, the other on Danish rye bread (“rugbrød”), which is very different from the version here (more like German pumpernickel). Apart from mayonnaise, toppings include dill and a lemon wedge to squeeze some fresh lemon juice on it and it may be served with or without eggs (these are simply described as either shrimp or shrimp and eggs). The one with eggs is the one that tends to be served on rye, while the one without tends to use white bread. Some places decorate further with some “fake caviar” (i.e. not the expensive stuff, but still brined fish eggs).
Fun fact in Sweden we have a saying: Glida in på en räksmörgås - Ride in on a shrimp samdwich. It means that you have it unfairly easy in life or that you got something, like a promotion, without doing your dues.
For your next round, may I suggest plussing up with some lemon? That's at least what a lot of us in Sweden are doing, both as garnish and for the aroma.
In Sweden (and here in Finland) we use mainly "small shrimp". The flavor and texture are quite different from the larger shrimp that are more common in the US. And in Sweden they put a ton of the shrimp on the sandwich as well. It's really tasty!
I believe the type of shrimp you're speaking of are referred to in Canada and the US as salad shrimp and are 125-175ct (meaning you get that many to a lb)
Great, well done. A good Räksmörgås is divine and it's a bit like meatballs, if you ask 100 (moms) you'll get 150 recipes! Having said (or written) that, if/when you come to Göteborg (Gothenburg) go to restaurant Heaven 23 at Gothia Hotel, they have a Räksmörgås that'll blow your socks off, it's a stick to your ribs meal and they've sold millions of it. N.B., I'm not saying it's the best Räksmörgås you'll ever find, but it's a beauty! Keep the sandwiches coming!
I truly admire your dedication to this sandwich and making the bread. Next time cut the shrimp in half down the vine area. It's a trick people do when making rice paper summer rolls. Yes, on the knife and fork.
So I’ve been following on Instagram for I wanna say 2 weeks now. I signed up for the recap substack which had the link to the UA-cam channel and 16:9 Sandwiches of History is feeling a little strange. But I’m glad it’s here
As a Swede I've got to say two things: firstly, the shrimp we eat and use are small and sold in brine, giving it a completely different taste. Secondly, a räksmörgås requires cheese, it's not optional!
@@eltorpedo67 There are a few options. The most important is that it's a hard cheese, and it needs to be around mild-semi strong in flavour, not soft cheese or too overpowering. Some good options are the classic "Hushållsost" if you're short on money, Prästost or Borgmästarost are also viable options. Gouda works too if you like it, I prefer it because it's my favourite cheese. I think it might be a regional thing. Where I'm from, basically take Stockholm then go straight inwards to about halfway to the Norwegian border, it might be more common than elsewhere, I couldn't say.
Interesting that you couldn't find shrimp smaller than that. I've used salad shrimp before in Swedish shrimp salad, and seems like that would've worked as well here.
Nice job but, to begin with, olive oil isn't used in traditional European dishes stemming from north of the Alps. 50 years ago, people in (for example) Scandinavia, Germany, the UK and even the northern half of France mainly used it in salad dressings. Never in mayonnaise or mayo-based sauces. Regarding choice of bread, a räksmörgås is commonly made with white bread. That is especially true for Gothenburg/Göteborg, which is the 'räksmörgås capital' of the nation. However, using rye bread isn't exactly wrong. Darker types of bread, especially full grain rye bread is popular in Scania/Skåne, the southernmost part of the country. On the other hand, when I worked at different restaurants in Scania we always used white bread for räksmörgås. Anyhow, thanks for a nice video and a lot of kudos for baking your own bread!
I don't consider open faced sandwiches to be real sandwiches. They're just a bunch of stuff piled on a piece of bread. The filling needs to be sandwiched between bread.
Typically in Scandinavia, they eat small shrimp which is sold in brine. It's very tasty.
I always laugh so hard when you plus up a sandwich with a second piece of bread and it already has the same bites taken out of it. Your attention to detail is remarkable!!! Great video!
🙌
start of video: no band-aid. end of video: pink band-aid. something happened...
Dun dun DUN! 😂
Your pronunciation is spot on! Bonus points for baking the rye bread, especially since it's more common to use different types of white bread (at least in Sweden, the Danes prefer rye), so you really went out of your way for this one. Swedish mayonnaise is a bit more tangy than the American version as I believe it contains more vinegar.
AND the mayo, wow!
There are two Danish versions, one is served on white bread, the other on Danish rye bread (“rugbrød”), which is very different from the version here (more like German pumpernickel).
Apart from mayonnaise, toppings include dill and a lemon wedge to squeeze some fresh lemon juice on it and it may be served with or without eggs (these are simply described as either shrimp or shrimp and eggs).
The one with eggs is the one that tends to be served on rye, while the one without tends to use white bread. Some places decorate further with some “fake caviar” (i.e. not the expensive stuff, but still brined fish eggs).
Fun fact in Sweden we have a saying: Glida in på en räksmörgås - Ride in on a shrimp samdwich. It means that you have it unfairly easy in life or that you got something, like a promotion, without doing your dues.
I'm going to start using that in English. 😂
Thank you
That’s great lol I love fun phrases from other places!
For your next round, may I suggest plussing up with some lemon? That's at least what a lot of us in Sweden are doing, both as garnish and for the aroma.
There was some lemon on the shrimp but I understand I should've had a slice on the sandwich as well.
Sweden is top of the class when it comes to shrimp sandwiches! 🥇
In Sweden (and here in Finland) we use mainly "small shrimp". The flavor and texture are quite different from the larger shrimp that are more common in the US. And in Sweden they put a ton of the shrimp on the sandwich as well. It's really tasty!
I believe the type of shrimp you're speaking of are referred to in Canada and the US as salad shrimp and are 125-175ct (meaning you get that many to a lb)
DRAMATIC OPENING
Great, well done. A good Räksmörgås is divine and it's a bit like meatballs, if you ask 100 (moms) you'll get 150 recipes!
Having said (or written) that, if/when you come to Göteborg (Gothenburg) go to restaurant Heaven 23 at Gothia Hotel, they have a Räksmörgås that'll blow your socks off, it's a stick to your ribs meal and they've sold millions of it. N.B., I'm not saying it's the best Räksmörgås you'll ever find, but it's a beauty!
Keep the sandwiches coming!
I've eaten at this fancy place in Stockholm a few times during trips to Sweden and they gussy it up with a big spoon of cod fish roe. Yum yum!😊
Totally agree with you on dill!
That looks absolutely great!!!
I truly admire your dedication to this sandwich and making the bread. Next time cut the shrimp in half down the vine area. It's a trick people do when making rice paper summer rolls. Yes, on the knife and fork.
Great sandwich! The Swedish rye is key. ✨🇸🇪
That really looks delicious but it’s a LOT of work! Kudos to you for making bread AND mayo! Tomatoes might be a good addition too!
That bread looks dense and delicious! BTW - UA-cam offered up a Kraft cheese commercial, so they KNOW you are going places my Man!
Whoa you went all out on this one. Very nice.
Like a lot of other people said, the right shrimps were the canned ones. But the right plus up was havarti.
So I’ve been following on Instagram for I wanna say 2 weeks now. I signed up for the recap substack which had the link to the UA-cam channel and 16:9 Sandwiches of History is feeling a little strange. But I’m glad it’s here
Haha! Yeah, hard to fit the whole experience in on Instagram
looks terrific!
So Danish ryebread for the Swedish shrimpsandwich (räksmörgås) but kudos for the pronuncitation.
Love the video! The language on the flour packaging was Danish, though. Next time you're making a Swedish sandwich, I'll send you a package!
Intense Prep!!
I was watching Columbo the other night and he had
a sandwich of peanut butter and raisins, I thought,
That would be a good sandwich for you to try.
Kind of like an ants on a log sandwich.
@@XanderDDS Good old fashion White
Love a peanut butter and raisin sandwich and peanut butter and raisins on an English muffin.
@@XanderDDS 🤣🤣🤣
Someone knows the Columbo ending device 🙌
The dedication you showed for this sandwich is impressive. Swedish rye bread is the King of All Breads. Looks like you nailed it.
As a Swede I've got to say two things: firstly, the shrimp we eat and use are small and sold in brine, giving it a completely different taste. Secondly, a räksmörgås requires cheese, it's not optional!
Interesting. I searched for the recipe on several swedish sites, and didn't find one that included cheese. What kind of cheese do you use?
@@eltorpedo67 BORG BORG BORG.
@@eltorpedo67 There are a few options. The most important is that it's a hard cheese, and it needs to be around mild-semi strong in flavour, not soft cheese or too overpowering. Some good options are the classic "Hushållsost" if you're short on money, Prästost or Borgmästarost are also viable options. Gouda works too if you like it, I prefer it because it's my favourite cheese.
I think it might be a regional thing. Where I'm from, basically take Stockholm then go straight inwards to about halfway to the Norwegian border, it might be more common than elsewhere, I couldn't say.
Räksmörgås eller räkmacka behöver inte ha ost.
@@mercsterlol
I feel like seasoned tomato would have been a pretty good plus up too.
Always goes well with egg and mayonnaise
Interesting that you couldn't find shrimp smaller than that. I've used salad shrimp before in Swedish shrimp salad, and seems like that would've worked as well here.
i use salad shrimp when in the states
It's quite similar to the Danish Smørrebrød and it is indeed delicious - even though it is made by the damned swedes
- best regards, the danes
Allergic to shrimp but would definitely make this with poached salmon
I would've plused that up with a little grainy mustard
What is the taste difference between Swedish mayo and American mayo?
More acidic. Goes well with seafood.
We sometimes also use white spirit vinegar instead of regular vinegar
Knife and fork on a sandwich, i'm starting to understand why my late stepfather was so weird!
Räkmörgåsbord!
I think a little dash of horseradish would’ve been good too
Nice job but, to begin with, olive oil isn't used in traditional European dishes stemming from north of the Alps. 50 years ago, people in (for example) Scandinavia, Germany, the UK and even the northern half of France mainly used it in salad dressings. Never in mayonnaise or mayo-based sauces. Regarding choice of bread, a räksmörgås is commonly made with white bread. That is especially true for Gothenburg/Göteborg, which is the 'räksmörgås capital' of the nation. However, using rye bread isn't exactly wrong. Darker types of bread, especially full grain rye bread is popular in Scania/Skåne, the southernmost part of the country. On the other hand, when I worked at different restaurants in Scania we always used white bread for räksmörgås. Anyhow, thanks for a nice video and a lot of kudos for baking your own bread!
"... the round part of the egg..."
Umm... uhhh... hmmm...
you know what he means. the round part and not the pointy part
Swedish mustard or Italian dressing
I hope it's not canned rotten fish
complicated
-2 points for not attempting any Swedish Chef impression. 🙂
I don't consider open faced sandwiches to be real sandwiches. They're just a bunch of stuff piled on a piece of bread. The filling needs to be sandwiched between bread.
Just when thought I couldn't love this channel more, Barry decided to regularly plus-up "open-faced sandwiches" with a second slice of bread.
why do you say apple cider? cider is made from apples there is no other kind
Hmmm you should talk to the folks that make it, design the labels, and market the vinegar.
@@SandwichesofHistory i talk to people that use the phrase in the hope that they will pay attention and use the language appropiately