Smørrebrød (Danish Open Rye Sandwich with Prawns and Egg)
Why this recipe works
- Fast assembly: Cooked prawns and a simple dill mayonnaise keep the preparation short once the eggs are boiled.
- Balanced textures: Dense rye, soft egg, tender prawns and creamy dressing create a satisfying open sandwich without needing cooking beyond the eggs.
- Fresh finish: Lemon cuts through the mayonnaise and egg, keeping the topping bright rather than heavy.
Get the most out of this recipe
Authenticity notes
- Open-faced style: Smørrebrød is traditionally served as an open sandwich, with toppings arranged generously on rye rather than enclosed between slices.
- Rye bread matters: Dense rye gives the sandwich its characteristic Nordic base and stands up well to rich toppings such as egg, mayonnaise and seafood.
- Seafood topping: Prawns, egg, dill and lemon are a familiar cold combination for this style of Danish sandwich.
Ingredient notes
- Choose cooked prawns: Use cooked, peeled prawns with a clean, sweet flavour; pat them dry if they seem wet so the topping stays neat.
- Use fresh dill: Fresh dill gives the mayonnaise a cleaner, brighter flavour than dried dill and works well as a finishing garnish.
- Adjust the lemon: Add lemon gradually to the mayonnaise so it tastes fresh without becoming too sharp or loose.
Make-ahead tips
- Keep components separate: For the best texture, store the eggs, prawns, mayonnaise and buttered rye separately until shortly before serving.
- Assemble just before eating: Build the sandwiches close to serving time so the rye stays springy and the toppings look fresh.
- Best the same day: Smørrebrød is at its best freshly assembled, though leftovers can be refrigerated briefly in a single layer.
Equipment you'll need
Ingredients
Instructions
- Bring a small saucepan of water to the boil. Lower in the eggs and boil for 9 minutes for firm yolks, then cool under cold running water and peel.
- In a small bowl, mix the mayonnaise with a squeeze of lemon juice and the black pepper. Finely chop most of the dill and stir it through, reserving a little for finishing.
- Butter the rye bread slices right to the edges. Slice the eggs and arrange over the bread, then pile on the prawns.
- Spoon the dill mayonnaise over the top and finish with the reserved dill. Serve cold with extra lemon on the side, if you like.
Recipe notes
Tips
- For the neatest slices, chill the peeled eggs for 5 minutes, then cut with a sharp knife wiped clean between cuts.
- If serving later the same day, keep the buttered bread covered and assemble just before eating so the rye stays springy.
Substitutions
- Replace fresh dill with fresh chives for a milder, oniony finish.
- Replace mayonnaise with crème fraîche for a lighter, tangier topping.
Storage
- Refrigerate up to 1 days
- Best eaten freshly assembled. If needed, refrigerate assembled sandwiches in a single layer and eat within 24 hours; the bread will soften over time.
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Recipe overview
- Servings: 2 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Eggs Gluten Milk Wheat
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