DanishMedium · Room Temperature
Open Shrimp and Egg Smørrebrød
White bread spread with mayonnaise and layered with cold shrimp and egg — the arrangement matters, the ingredients do not need to be complicated. Dill lies across the top with an unhurried precision that is the whole point of a smørrebrød done properly. Eat it at noon with something cold to drink.
Prep
20 min
Cook
15 min
Rest
10 min
Total
45 min
Method
Prepare the Base
1
Slice white bread into rectangles approximately 10cm x 6cm. Butter each slice generously and set aside.
Poach the Shrimp
2
Bring 1 liter of water to a simmer with white vinegar, half a lemon squeezed in, and salt.
4
Remove shrimp and transfer to ice water to stop cooking. Once cooled, drain and pat dry.
Prepare the Eggs
5
Make the Sauce
7
Mix mayonnaise with mustard, fresh dill, and a squeeze of lemon juice. Stir until smooth and season with salt to taste.
Garnish the Cucumber
Assemble the Smørrebrød
9
Place buttered bread on each plate. Arrange 3 shrimp halves per slice, overlapping slightly.
D
Nutri-Score
Needs balance
A–E · lower is better · score 11
Calories
303
per serving
High in salt · 1623mgHigh in protein · 20gLow sugar · 2g
Protein
20g
Carbs
7g
Fat
23g
Sat. fat
7g
Fiber
2g
Sugar
2g
Sodium
1623mg
PescatarianHeart HealthyHigh CholesterolHigh ProteinLow Carb FriendlyWeight Management
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.8
per serving
CCarbonAEU all-round· carbon sets the grade
Water
9.7m³
Land
32Pt
Runoff
0.5g P
Shrimp drives 76% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
3
Sour
1
Bitter
3
Spicy
Textures
TenderCreamyCrispSilky
Aromas
HerbalCitrusBrinyPungentCreamy
Kitchen Equipment
Primary Tool
PotCounter FootprintMedium
Safety & Storage
Cooking Temperature
Poach shrimp just until pink and cooked through, approximately 2-3 minutes at a gentle simmer to ensure food safety.
Eggs are soft-boiled for 7 minutes resulting in a jammy yolk. This is a high-risk preparation as eggs should reach 145°F internally to reduce salmonella risk.
Cross Contamination
Use separate cutting boards and utensils for raw shrimp and eggs to prevent cross-contamination between these high-risk proteins.
Handling
Ice water baths are used to stop cooking for both shrimp and eggs. Ensure ice water is cold enough and change if it warms up during extended preparation.
Storage
Keep raw shrimp refrigerated at 40°F or below until ready to use. Do not leave at room temperature for more than 2 hours.
Shelf Life
This dish contains shellfish and soft-boiled eggs which are high-risk items with limited shelf life. Prepare and serve immediately; leftovers should not be stored.
High Risk Population
Soft-boiled eggs with runny yolks and raw-shrimp present increased risk for pregnant individuals, elderly, and immunocompromised persons due to potential pathogen content.
Allergen Warning
This dish contains multiple allergens: shellfish (shrimp), eggs, milk (butter), wheat (bread), and mustard. Inform guests of all allergens before serving.
Pro Tips
Technique
For the perfect soft-boiled egg, start timing only after the water returns to a full boil. Seven minutes gives you that jammy, golden yolk that bleeds slowly into the sauce—a firmer egg here changes everything.
Ice water stops cooking immediately. Don't skip it for the shrimp or the eggs—it's the difference between tender and tough, and in a smørrebrød, texture is everything.
Substitution
If Danish rye isn't available, reach for the darkest, densest whole grain bread you can find. The caraway notes and chewy crumb hold up beautifully to the moisture of the shrimp and egg.
Seasonal
Cucumber ribbons are best in late spring and summer when cucumbers are at their crispest. In colder months, a quick pickle of thin radish slices works just as well for brightness.
Presentation
Smørrebrød is eaten with a knife and fork, so think of it as a small plate. Arrange elements with intention—overlapping shrimp, the egg half nestled in, a confident stroke of sauce. It should look calm, like something you'd want to sit with.
From the chef
This is a smørrebrød built on briny shrimp, a jammy egg yolk, and a clean line of dill mustard — each element placed with the same deliberate calm the format demands. The shrimp are poached just through, the eggs cooked to seven minutes so the yolk stays soft and yielding, and the mustard cream is sharp enough to hold everything in focus without drowning it. Cucumber ribbons lighten the plate. Eat it at noon. There is no better hour for a sandwich like this.
TagsDanishSmøRrebrøDOpen FacedSeafoodShrimpEggDillMustardNordic
AllergensShellfishEggsMilkWheatMustard
Source: generated · May 30, 2026