Shrimp, Egg, and Dill Smorrebrod

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A delicious take on a classic Danish dish using rye bread and dill sprigs.


Four 1 ⁄ 4 -inch-thick slices Danish-style rye bread, plus 2 very thin slices (for making breadcrumbs)

3 large eggs

20-25 cooked tiny shrimp, defrosted if frozen

1 tbsp. Dijon mustard


Freshly ground black pepper

Small dill sprigs or finely chopped chives, for garnish

1 ⁄ 4 cup mayonnaise

2 tbsp. chopped dill (no stems)


Freshly ground black pepper


Make the rye breadcrumbs: Preheat an oven to 300°. Place the 2 thinnest rye bread slices on a small baking sheet; bake until the bread is crunchy and has fully dried out, about 30 minutes. Remove and break into small pieces. Set aside.

Meanwhile, make the dill mayonnaise: In a small bowl, combine the mayonnaise, dill, and a pinch each salt and pepper; cover and refrigerate until ready to use.

Fill a small pot with enough water to cover an egg by an inch, and bring it to a boil. Gently set the eggs into the water and continue to boil for 6-8 minutes. Remove the eggs and transfer immediately to a bowl of ice water; let rest until cool, then peel. (Eggs cooked in advance can be refrigerated until ready to use.) Cut crosswise into ¼-thick slices and set aside.

In a small bowl, add the shrimp and mustard and toss to coat.

To assemble the smorrebrod: Spread each slice of bread with 1 ½ teaspoons of the dill mayonnaise (save any remaining mayonnaise for another use). Season lightly with salt. Top with 5-6 slices of egg, then season lightly with more salt and some black pepper. Add 4-5 shrimp, then garnish each smorrebrod with about 1 ½ teaspoons of the prepared rye breadcrumbs, a few dill leaves or chives, and more black pepper to taste.