Smørrebrød with shrimps

When I think of Danish food, the first thing that pops into my mind is the simple but delicious smørrebrød /smœrəbrøːˀð/

It litterarily means ‘butter and bread’ and it is an open sandwich that consists of a piece of buttered dark rye bread, topped with cold cuts, fish, pickles, fresh herbs and other garnishes. The toppings are endless and each uniquely combined to complement each other.

Smørrebrød are commonly eaten for lunch, prepared both at restaurants and at the Danish household. This dish is a true symbol of the Danish cuisine. These open sandwiches are therefore not only a delicious lunch, but also a cultural treat.

This open-faced sandwich has several classic ingredients: a boiled egg for added richness and heartiness, tiny shrimp, a local favorite, and the dense, dark Danish rye bread topped with watercress.

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Smørrebrød with shrimps

Smørrebrød with shrimps

Prep Time-5 minutes
Cook-time-10 minutes
Total Time:15 minutes
Yield:8 pcs.

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Instructions

Spread a thin layer of butter on the two slices of rye bread.
Divide each slice in four squares for appetizer sizes.
Place a small piece of torn romaine lettuce on on each piece of rye bread to create a fresh and crisp base.
Place a thin slice of hard boiled egg on top of the lettuce, add a bit of mayonnaise and top it with a spoonful of cooked shrimp arranging them neatly.
Sprinkle a pinch of salt and pepper for seasoning and garnish with fresh dill or watercress and lemon wedges if desired.