Danish Shrimp & Egg Smørrebrød Sandwich
Created by dienia b on May 30, 2025
- Servings: 4
- Prep Time: 1d
- Cook Time: 0m
- Recipe #44668
Ingredients
- Dill Sauce
- 4 ounces sour cream (1/2 cup)
- 1/2 cup mayonnaise
- 1/4 cup green onion, thinly sliced
- 2 tablespoons dill, fresh, minced
- 1 tablespoon capers, rinsed, chopped
- 1 tablespoon lemon juice, fresh-squeezed
- 2 teaspoons lemon zest, finely grated
- 1/4 teaspoon salt
- 1/8 teaspoon pepper, to taste
- Eggs
- 4 eggs, hard boiled, peeled
- Sandwiches
- 3/4 pound shrimp, cooked, peeled (41-50 count)
- 4 ounces rye bread, 100% (4 slices)
- 4 tablespoons butter
- 4 leaves Boston lettuce
- 4 slices tomato
- 1/8 teaspoon coarse sea salt, to taste
How to Make
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Step 1: The day before: Whisk sauce together and refrigerate overnight.
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Step 2: Next day make the sandwiches.
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Step 3: Sandwiches: Let eggs and shrimp come to room temperature. Spread each slice of bread with butter and add tomato.
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Step 4: Top each slice with lettuce.
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Step 5: Drizzle with dill sauce.
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Step 6: Slice eggs, and place on top of sauce.
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Step 7: Season lightly with salt and pepper.
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Step 8: Divide shrimp among sandwiches.
Nutritional Facts
- Serving Size: 1 (462.9 g)
- Calories 733.8
- Total Fat - 47.9 g
- Saturated Fat - 18.9 g
- Cholesterol - 1033.3 mg
- Sodium - 1472.7 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 2.1 g
- Sugars - 5.4 g
- Protein - 45.3 g
- Calcium - 363.8 mg
- Iron - 6.3 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.3 mg