September 2, 2015
Shrimp & Egg Smørrebrød
This open-faced sandwich is just as delicious made with smoked salmon, trout or mackerel in place of shrimp.
Yield: Serves 4
- To make dill sauce, whisk all ingredients in a bowl. Transfer to airtight container. Refrigerate at least 2 hours (preferably overnight) or up to 5 days.
- To boil eggs, place eggs in small saucepan. Cover with cold water. Place over high heat. When it comes to a boil, cover and remove from heat. Let stand 15 minutes. Drain. Run cold water over to cool. Drain again. Peel. Refrigerate until ready to use or up to 3 days.
- To make sandwiches, let eggs and shrimp come to room temperature. Spread each slice of bread with butter, if using. Top each slice with lettuce. Drizzle with dill sauce. Slice eggs, and place on top of sauce. Season lightly with salt. Divide shrimp among sandwiches. Top with sprouts.
House & Home September 2014
Tags: Lunch Recipe