Reker Smørbrød

Ingredients

• 4 slices soft white bread
• 60g unsalted butter, softened
• 400g cooked, hand-peeled small shrimp, well drained
• 4 tbsp mayonnaise
• 2 eggs
• 4 lettuce leaves
• 1 lemon, cut into wedges
• a small bunch fresh dill
• salt and white pepper, to taste

Before you cook

• Boil the 2 eggs for 9 minutes, cool them in cold water, then peel and slice them.
• Drain the 400g cooked shrimp thoroughly on paper towels or a clean kitchen towel so the bread doesn't turn soggy.
• Pick the fronds off the bunch of dill and set them aside.
• Cut the lemon into wedges.

Steps

1. Spread the softened butter generously over one side of each of the 4 bread slices, right to the edges.
2. Lay a lettuce leaf on top of the buttered side of each slice.
3. Spoon 1 tablespoon of mayonnaise onto the lettuce on each slice and spread it lightly.
4. Arrange a few slices of hard-boiled egg over the mayonnaise on each slice.
5. Pile the drained shrimp high on top of each sandwich, dividing the 400g evenly across the 4 slices.
6. Season each sandwich lightly with salt and a pinch of white pepper.
7. Scatter fresh dill fronds over the shrimp on each sandwich.
8. Squeeze a little juice from a lemon wedge over each sandwich just before serving.
9. Plate each smørbrød open-faced with a lemon wedge alongside, to be eaten with a knife and fork.