Recipe for smørrebrød with egg and shrimp
Eggs and shrimp are a favorite for many Danes when it comes to classic open-faced sandwiches – whether it’s for the Christmas lunch, Easter lunch, or any other day that calls for smørrebrød.
Whether enjoyed with an ice-cold beer or an even colder schnapps, smørrebrød with eggs and shrimp is almost always a hit.
Fortunately, it’s also quite easy to make. Here is my recipe for the classic smørrebrød, which you very rarely go wrong with.
Open-faced Sandwich with Eggs and Shrimp
Ingredients
- 2 Egg hard-boiled
- 75 gram Prawns from frozen or pickled
- 2 slices Rye Bread
- Butter for the rye bread
- 2 Iceberg salad leaves
- 30 gram Mayonnaise
- Bell Pepper optional
- Salt and Pepper from grinder
Instructions
- If you are using frozen shrimp, start by thawing them. If you are using pickled shrimp, take them out of the brine and rinse under cold water before letting them drain.
- Rinse the lettuce leaves and let them drain as well. They should ideally be dry before placing them on the rye bread.
- Start by boiling the eggs for about 7 minutes depending on their size. They should be completely cold before making your smørrebrød. Peel them while they are still warm to speed up the cooling process, and optionally place them in cold water followed by a stint in the refrigerator.
- Spread butter on the slices of rye bread.
- Place a lettuce leaf on each slice of rye bread.
- Now, use an egg slicer to cut the completely cooled eggs and distribute them on top of the lettuce leaves.
- Add a dollop of mayonnaise to each slice of rye bread, followed by the shrimp and optionally thin slices of bell pepper.
- Give each smørrebrød a small sprinkle of salt and pepper.
- Enjoy your meal.