Danish open-faced sandwich on rye bread, topped with hard-boiled egg, small brown shrimp, and lemony mayonnaise.
Ingredients
- 4 slices Rye bread
- 150 g Peeled brown shrimp
- 3 pieces Egg
- 2 tbsp Mayonnaise
- 20 g Butter
- 0.5 pieces Lemon
- 4 sprigs Fresh dill
- 1 pinch Salt
- 1 pinch Pepper
Method
- Cook the eggs for 9 minutes in boiling water, then chill and peel them.
- Cut the eggs into even slices.
- Mix the mayonnaise with a squeeze of lemon juice, salt, and pepper.
- Generously butter the slices of rye bread.
- Arrange the egg slices on the bread, overlapping them.
- Scatter the brown shrimp over the top.
- Add a spoonful of lemony mayonnaise to each sandwich.
- Garnish with dill and a lemon wedge, then serve immediately.
Nutrition
Per serving
- Energy
- 548.8 kcal
- Protein
- 33.84 g
- Carbohydrate
- 40.07 g
- Fat
- 27.87 g
- Fibre
- 4.13 g
- Calcium
- 104.15 mg
- Iron
- 3.61 mg
- Magnesium
- 62.64 mg
