Cook and Scale
Smørrebrød with Shrimp and Egg
4 servings · 30 min total
Buttered Danish rye bread piled high with dill mayonnaise shrimp, cucumber, and sliced egg. An open-faced classic from Copenhagen.
Ingredients
- 4 rye bread
- 4 tbsp butter, softened
- 4 egg
- 200 g shrimp, cooked and peeled
- 4 tbsp mayonnaise
- 1 lemon, juiced and zested
- 1 tbsp fresh dill, chopped
- 8 cucumber
- 4 fresh dill, for garnish
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg, Crustaceans, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Boil and slice the eggs — Boil the eggs for 9 minutes, then cool in cold water, peel, and slice into rounds.
- 2.
Dress the shrimp — Mix the mayonnaise with the lemon juice, lemon zest, and chopped dill. Toss the cooked shrimp gently through the mayonnaise mixture.
- 3.
Butter the rye bread — Spread each slice of rye bread generously with softened butter, right to the edges.
- 4.
Layer the toppings — Layer the cucumber slices over the buttered bread, then pile the shrimp mixture on top. Arrange the egg slices alongside.
- 5.
Garnish and serve — Season with salt and black pepper and garnish each open sandwich with a sprig of dill. Serve immediately.