Danish open sandwich (smørrebrød) with shrimp
1 serving
15 minutes
Danish smørrebrød is not just a sandwich but a true gastronomic tradition rooted in Scandinavian culture. Its thin rye bread serves as the perfect backdrop for fresh, tender shrimp complemented by rings of farm-fresh egg. The '1000 islands' sauce mixed with hints of lemon adds zest, while red caviar lends sophistication to the dish. Dill brings freshness, and the creamy texture of butter balances all flavor nuances. Smørrebrød is an ideal option for a light yet nutritious lunch, traditionally accompanied by Danish beer or aquavit. It embodies the harmony of simple yet quality ingredients, creating refined pleasure with every bite.
1
Boil the egg, rinse it with cold water, cool it down, peel it, and slice it into rings.
- Farm (free-range) chicken egg: 1 piece
2
Spread a very thin layer of butter on a piece of bread.
- Rye bread: 1 piece
- Butter: 5 g
3
Place slices of egg and shrimp on a piece of bread and top with Thousand Island dressing.
- Farm (free-range) chicken egg: 1 piece
- Small peeled cooked shrimp: 50 g
- Thousand Island dressing: 20 g
4
«1000 Islands»: mix equal parts of ketchup and mayonnaise. Add lemon juice to taste.
- Thousand Island dressing: 20 g
- Lemon: 1 piece
5
Garnish with a slice of lemon, dill, and red caviar.
- Lemon: 1 piece
- Dill flower heads (umbels): 1 piece
- Red caviar (salmon roe): 5 g
