The Danish open-faced sandwich or smørrebrødet is probably the most iconic Danish dish out there. This lunch-time delicacy can be found in cafes and restaurants all over Denmark. And unlike American sandwiches, smørrebrød are eaten with a knife and fork.
This particular sandwich can be enjoyed throughout the year, but is always a staple at the table for julefrokost (christmas lunch), and påskefrokost (easter lunch). Try making this traditional dish at home for a truly Danish experience.
Egg & Shrimp (Æg & Rejer)
4 large eggs
6 ounces small shrimp (51/60 per pound), boiled and peeled
4 slices of Danish rye bread
1 lemon, sliced into wedges
Watercress, for garnish
Sea salt and freshly ground black pepper, to taste
Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Over high heat, bring the water to a rolling boiling.
Turn off the heat. Keep the pan on the hot burner, cover, and let the eggs sit for 12 to 13 minutes. Drain and cool completely under cold running water or in a bowl of ice water. Transfer the eggs, unpeeled, to the refrigerator until ready to serve.
Peel hard-cooked eggs and, using an egg slicer or sharp knife, slice each egg into 4 to 6 slices. Serve with buttered Danish rye bread. Top with leaf lettuce. Divide the egg slices among the 4 sandwiches, top the eggs with a dollop of mayonnaise, to taste. Serve immediately with lemon wedges.