Smørrebrød with Shrimp & Dill (Danish Open-Faced Sandwich)
Open-faced Danish sandwiches layered with creamy butter, fresh seafood, and vibrant garnishes. An elegant, composed appetizer or light meal that's all about quality ingredients and artistic presentation.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 4 slices dense rye or pumpernickel bread, sliced 1/4-inch thick
- 3 tablespoons unsalted butter, room temperature
- 12 count large cooked shrimp, peeled and deveined
- 2 tablespoons fresh dill fronds
- ½ count lemon, halved
- ½ count Danish cucumber or English cucumber
- ¼ teaspoon sea salt flakes
- ⅛ teaspoon freshly cracked black pepper
- 1 tablespoon capers, drained
- 1 cup watercress or peppery microgreens
Instructions
- 1
Pat 12 large cooked shrimp completely dry with paper towels — dry shrimp will hold the butter and garnishes better than wet ones. Place on a clean cutting board.
- 2
Using a mandoline or sharp knife, slice 0.5 of a fresh English cucumber into paper-thin rounds, aiming for slices about 1/16-inch thick. Place on a plate lined with paper towels to draw out excess moisture.
- 3
Pick 2 tablespoons of fresh dill fronds from the stems — you want leafy sprigs, not the woody lower parts. Roughly chop about half of them; leave the rest whole for garnish.
- 4
Lay 4 slices of dense rye or pumpernickel bread on a cutting board. This sturdy bread won't become soggy, which is essential for smørrebrød.
- 5
Spread 3 tablespoons of room-temperature unsalted butter generously across all four slices — aim for a thin, even layer that covers the entire surface. The butter acts as a moisture barrier and flavor base.
- 6
Fan 6 shrimp (about half your total) on each of two buttered slices, overlapping them slightly in a diagonal line down the center. Leave the other two slices open for additional toppings if you like.
- 7
Drape the paper-thin cucumber slices over the shrimp on each open-faced sandwich, creating a shingle pattern — let them overlap slightly. This adds delicate texture and a fresh, cool contrast.
- 8
Scatter 1 tablespoon of drained capers across each shrimp sandwich — these little pops of briny flavor are classic on Danish seafood smørrebrød.
- 9
Season each sandwich with a pinch of sea salt flakes and freshly cracked black pepper — taste one shrimp to gauge the salt level, as capers and seafood are already briny.
- 10
Top with a handful of watercress or peppery microgreens, tucking sprigs between the shrimp and cucumber so they stand upright. Scatter the chopped fresh dill and a few whole dill fronds over the top.
- 11
Squeeze a few drops of fresh lemon juice from 0.5 of a lemon over each sandwich just before serving — the acid brightens the seafood and prevents oxidation. Serve immediately on a wooden board or chilled plate.
Tools you’ll need
- paper towels
- cutting board
- mandoline or sharp serrated knife
- small plate
- sharp paring knife
- wooden serving board or large chilled platter
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