Smørrebrød of Eggs, Shrimp, and Dill
A classic Danish open-face rye sandwich recipe.
Yield: makes 4
Time: 50 minutes
- 4 ¼-inch-thick slices Danish-style rye bread, plus 2 very thin slices (for bread crumbs)
- 3 large eggs
- 20–25 cooked tiny shrimp, defrosted if frozen
- 1 tbsp. Dijon mustard
- Freshly ground black pepper
- Small dill sprigs or finely chopped chives, for garnish
- Flaky sea salt, for garnish (optional)
For the dill mayonnaise:
- 1⁄4 cup mayonnaise
- 2 tbsp. chopped dill
- Salt and freshly ground black pepper
- Make the bread crumbs: Preheat an oven to 300°. Place the 2 thin slices of rye on a small baking sheet; bake until the bread is crunchy and has fully dried out, about 30 minutes. Remove and break into small pieces for garnish. Set aside.
- Meanwhile, make the dill mayonnaise: In a small bowl, whisk the mayonnaise, dill, and a pinch each salt and pepper; cover and refrigerate until ready to use.
- Fill a small pot with enough water to cover an egg, and bring it to a boil. Gently set the eggs into the water and continue to boil for 7–8 minutes. Remove the eggs and transfer immediately to a bowl of cold water; let rest until cool, then carefully peel. (Eggs cooked in advance can be refrigerated until ready to use.) Cut crosswise into ¼-inch-thick pieces and set aside.
- In a small bowl, add the shrimp and mustard and stir to coat.
- Assemble the smørrebrød: Spread each of the 4 remaining bread slices with about 2 teaspoons of the dill mayonnaise (save any remaining mayonnaise for another use), then season lightly with salt. Top each with 5–6 slices of egg and season lightly with flaky sea salt and black pepper. Add 5–6 shrimp, then sprinkle each smørrebrød with some of the prepared bread crumbs, a few small sprigs of dill, and more black pepper to taste.