This open faced sandwich has many of the classic smørre­brød ingredients with boiled egg, shrimp and dark Danish rye bread or brioche.

Shrimp smørrebrød

Smørrebrød with shrimp, egg and lettuce
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Servings 4 portions


  • 4 slices rye bread
  • 8 salad leaves
  • 4 eggs
  • 1/2 cucumber
  • 500 g hand peeled shrimp
  • 1 dl sour cream
  • 1 dl mayonnaise
  • 1 lemon
  • 1 sprig dill


  • Boil the eggs and let them cool in cold water. Peel and slice.
  • Butter the bread slices and place the salad leaves on.
  • Slice cucumber and place on the sandwiches.
  • Mix the sour cream with mayonnaise and put on the sandwiches then top with shrimp.
  • Garnish with lemon and dill.