Recipes Ingredients Seafood Recipes Shrimp Recipes Scandinavian Shrimp-and-Cucumber Sandwich Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on June 25, 2018 Rate PRINT Share Close 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. Originally appeared: Martha Stewart Living, June 2018 Rate It PRINT