Lunch · Nordic
Danish shrimp and egg open sandwich
Smørrebrød on dark rye: sliced egg and a generous pile of shrimp with lemon mayonnaise, cucumber and dill.
- Serves
- 2
- Prep
- 10 min
- Total
- 10 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 2 open sandwichess- 100 g rye bread
- 30 g light mayonnaise
- 1 tbsp lemon juice
- 3 hard-boiled eggs, peeled
- 200 g cooked shrimp
- 60 g cucumber, thinly sliced
- 5 g fresh dill
- 1/4 tsp black pepper
- 1 lemon, cut into wedges
Method
Mix the mayonnaise with the lemon juice and pepper.
Spread half of it thinly over the rye slices and lay the cucumber on top.
Slice the eggs and arrange them over the cucumber.
Pile the shrimp on top, add a spoon of the remaining lemon mayonnaise and finish with dill and lemon wedges.