Smørrebrød med Rejer
Open-faced Danish rye bread topped with creamy remoulade, crisp shrimp, and fresh garnishes. A classic Scandinavian lunch that looks elegant but comes together in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 4 slices Dark rye bread
- 3 tablespoons Mayonnaise
- 1 tablespoon Whole grain mustard
- ½ tablespoon Fresh lemon juice
- 7 ounces Cooked peeled shrimp, chilled
- 1 tablespoon Fresh dill
- 1 tablespoon Butter, softened
- 2 wedges Lemon wedges
Instructions
- 1
Spoon the mayonnaise, whole grain mustard, and lemon juice into a small bowl, then stir with a spoon until the mixture is smooth and uniform throughout, about 30 seconds.
- 2
Chop the fresh dill into pieces smaller than a grain of rice, then sprinkle it into the remoulade and stir once to distribute it evenly.
- 3
Place all four bread slices on a cutting board or plate, laying them flat in a single layer side by side.
- 4
Spread 0.5 tablespoon of softened butter evenly across the top surface of each bread slice using the back of a butter knife or a spreader.
- 5
Spoon the remoulade mixture onto each buttered bread slice and use the back of the spoon to spread it in an even layer, covering the surface.
- 6
Divide the chilled cooked shrimp evenly among the four bread slices, arranging them in a single layer on top of the remoulade to cover the surface.
- 7
Place one lemon wedge on the right side of each of the four open-faced sandwiches, nestling it between the shrimp for both flavor and visual garnish.
Tools you’ll need
- Small mixing bowl
- Spoon
- Cutting board or serving plate
- Butter knife or spreader
- Knife for chopping dill
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