Dill, Shrimp, and Egg Smørrebrød Sandwich Recipe

Dill, Shrimp, and Egg Smørrebrød Sandwich Recipe

As mentioned in the introduction to this book, the definition of what equals
a sandwich and what does not can be a contentious issue. The
smørrebrød, a Scandinavian “open sandwich” is just such a classic,
however—I feared the prospect of hate mail from angry Scandinavians if I
had not included it.
The smørrebrød (pronounced ‘smurd-a-bra’) is basically a slice of
buttered, dark rye bread, which is then used as a base for a tower of
different toppings that may include (but are not limited to) pickled
herrings, smoked salmon, meats, cheeses, vegetables, red onion rings,
and thick, remoulade-style sauces.
Originally found hiding in lucky workers’ lunch boxes, topped with homecooked
cold cuts, the smørrebrød was adopted and adapted by society’s
elite, who piled them high with extravagant ingredients. There are many
possible combinations but one thing is constant— the smørrebrød should
always be too pretty to eat. 

INGREDIENTS

1 slice dark rye bread
Butter, at room temperature
1 cold hard-boiled egg, peeled and sliced
10 small cooked peeled shrimp (prawns)
1 tbsp mayonnaise
A small sprig of fresh dill, finely chopped
A squeeze of lemon juice
Sea salt and black pepper, to taste
A little salmon roe, to serve (optional)

Spread the rye bread with butter and top with slices of egg. In a bowl, mix the shrimp
(prawns) with the mayonnaise, dill, and lemon juice, to taste. Season with salt and pepper
and then pile onto the smorrebrod. Top with a little salmon roe, if using.
Serve immediately with a glass of chilled schnapps, aquavit, vodka, or ice-cold beer.