Place the shrimp in a colander and rinse them under running water.

Start by twisting off the head of the shrimp.

Discard the head.

Next, remove the shell from the body: The shrimp has two "sets"/rows of legs. Hold the tail with one hand. With the other hand, grasp one row of legs and pull them towards the back and then down again towards the opposite row of legs in a smooth, circular motion. The tail should then easily slide off the body. If necessary, see the method in the video at the bottom of the recipe.

Ensure all ingredients are at roughly the same temperature: Take the ingredients out of the refrigerator in good time and measure them.

Whisk the egg yolk together with salt until thick.

Add white wine vinegar while whisking.

Then add the oil until the mayo reaches the desired thickness.

Season with white pepper, flaky salt, and lemon juice.

Here, I used the pot bread from this recipe.

Toast the bread on one side.

Spread the toasted side with truffle mayo.

Place the peeled shrimp on top.

The shrimp can be distributed on all four slices of bread, but I prefer a lot of shrimp on one slice - so I toasted two slices per person but only served one open-faced shrimp sandwich to each of us.

The second slice was also spread with truffle mayo but was instead served with hot-smoked salmon on top.