Shrimp & Egg SmørrebrødRecipe By: Eric Vellend
This open-faced sandwich is just as delicious made with smoked salmon, trout or mackerel in place of shrimp.
- Dill sauce
- 1⁄2 cup sour cream (low-fat is fine)
- 1⁄2 cup mayonnaise (light mayo is fine)
- 1⁄4 cup thinly sliced green onion
- 2 tbsp chopped dill
- 1 tbsp capers, rinsed, chopped
- 1 tbsp fresh-squeezed lemon juice
- 2 tsp finely grated lemon zest
- Salt and pepper, to taste
- 4 large eggs, at room temperature
- 3⁄4 lb. medium (41-50count) shrimp, cooked, peeled
- 4 thin, square slices 100% rye bread
- Unsalted butter, to taste (optional)
- 4 leaves Boston lettuce
- Coarse sea salt, to taste
- Sprouts, for garnish
Directions 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.