Smørrebrød of Eggs, Shrimp, and Dill | Saveur

Name: Smørrebrød of Eggs, Shrimp, and Dill | Saveur
Ingredients: 4 ¼-inch-thick slices Danish-style rye bread, plus 2 very thin slices (for bread crumbs); 3 large eggs; 20–25 cooked tiny shrimp, defrosted if frozen; 1 tbsp. Dijon mustard; Freshly ground black pepper; Small dill sprigs or finely chopped chives, for garnish; Flaky sea salt, for garnish (optional); 1⁄4 cup mayonnaise; 2 tbsp. chopped dill; Salt and freshly ground black pepper

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A classic Danish open-face rye sandwich recipe.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

4 ¼-inch-thick slices Danish-style rye bread, plus 2 very thin slices (for bread crumbs)
3 large eggs
20–25 cooked tiny shrimp, defrosted if frozen
1 tbsp. Dijon mustard
Freshly ground black pepper
Small dill sprigs or finely chopped chives, for garnish
Flaky sea salt, for garnish (optional)
1⁄4 cup mayonnaise
2 tbsp. chopped dill
Salt and freshly ground black pepper