Smørrebrød with Egg and Shrimp

Ingredients

• •8 slices rye bread
• •4 eggs
• •12 oz cooked shrimp, peeled
• •1/2 cup mayonnaise
• •2 tbsp fresh dill, chopped
• •1 tbsp fresh lemon juice
• •1/2 cucumber, thinly sliced
• •4 radishes, thinly sliced
• •1/4 tsp black pepper

Directions

1. 1Boil the eggs for 9 minutes, cool them in cold water, peel, and slice.
2. 2Stir mayonnaise with dill, lemon juice, and black pepper.
3. 3Spread a thin layer of dill mayonnaise over each rye bread slice.
4. 4Arrange sliced egg and cooked shrimp generously over the bread.
5. 5Top with cucumber and radish slices.
6. 6Serve the smørrebrød open-faced and chilled or at cool room temperature.

💡 Keep the rye slices open-faced and generously topped; closing them turns the dish into an ordinary sandwich rather than smørrebrød.

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