Shrimp, Egg, and Dill Smorrebrod

Name: Shrimp, Egg, and Dill Smorrebrod
Ingredients: Four 1⁄4-inch-thick slices Danish-style rye bread, plus 2 very thin slices (for making breadcrumbs); 3 large eggs; 20-25 cooked tiny shrimp, defrosted if frozen; 1 tbsp. Dijon mustard; Salt; Freshly ground black pepper; Small dill sprigs or finely chopped chives, for garnish; 1⁄4 cup mayonnaise; 2 tbsp. chopped dill (no stems)

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A delicious take on a classic Danish dish using rye bread and dill sprigs.

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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

Four 1⁄4-inch-thick slices Danish-style rye bread, plus 2 very thin slices (for making breadcrumbs)
3 large eggs
20-25 cooked tiny shrimp, defrosted if frozen
1 tbsp. Dijon mustard
Salt
Freshly ground black pepper
Small dill sprigs or finely chopped chives, for garnish
1⁄4 cup mayonnaise
2 tbsp. chopped dill (no stems)