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Danish

Smørrebrød with egg and shrimp

Non-vegetarian

Smørrebrød med æg og rejer

Buttered dark rye bread topped with sliced egg, a heap of small cold-water shrimp, a ribbon of mayonnaise, dill and lemon — a classic Danish open sandwich.

Smørrebrød with egg and shrimp is a Danish sandwich from Denmark, ready in about 20 minutes and made with rye bread, egg and prawns / shrimp. It serves 4 and is rated beginner to cook.

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Prep
10 min
Cook
10 min
Total
20 min
Serves
4
Level
Beginner
Calories
332

Ingredients

4 open sandwiches

Equipment

Method

  1. Step 1

    Hard-boil the eggs (opens in a new tab) for 9 minutes, cool in cold water, peel and slice.

  2. Step 2

    Butter (opens in a new tab) each slice of rye bread (opens in a new tab) right to the edges and top with a lettuce (opens in a new tab) leaf.

    • 2 min

  3. Step 3

    Arrange the egg (opens in a new tab) slices on top, pile on the shrimp (opens in a new tab) and pipe or spoon over a line of mayonnaise (opens in a new tab). Finish with dill (opens in a new tab), a lemon (opens in a new tab) wedge and black pepper (opens in a new tab). Eat with a knife and fork.

    • 4 min

About this dish

Origin
Denmark · Well documentedAlso popular in Sweden, NorwayMore food from Denmark
Dish
Lunch · Sandwiches
Cooking method
No-cook, Boiled
Taste
fresh, savoury, creamy, citrusy
Diet
Pescatarian · No nut ingredients · High-protein
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Everyday
Cook more with
Rye bread · Egg · Prawns / shrimp · Butter · Lettuce · Mayonnaise
Techniques
Boiling

Allergens

  • Contains: Milkfrom rye bread, butter
  • Contains: Eggsfrom egg, mayonnaise
  • Contains: Crustaceansfrom prawns / shrimp
  • Contains: Wheatfrom rye bread
  • Contains: Glutenfrom rye bread
  • May contain: Soyfrom rye bread
  • May contain: Sesamefrom rye bread
  • May contain: Mustardfrom mayonnaise

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

332 kcal per serving

Calculated

1 serving ≈ 172 g · recipe makes 4

Where the energy comes from

  • Protein 24%
  • Carbohydrate 21%
  • Fat 56%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy332 kcal192 kcal
Protein19.5 g11.3 g
Carbohydrate17.3 g10.1 g
Net carbohydrate——
Sugars——
Added sugars0 g0 g
Fibre——
Fat20.5 g11.9 g
Saturated fat6 g3.5 g
Trans fat——
Cholesterol283 mg164 mg
Sodium445 mg258 mg
Salt equivalent1.1 g0.6 g
Vitamins & minerals per serving
Potassium
306 mg
Calcium
94 mg
Iron
2.3 mg
Magnesium
39 mg
Vitamin A (RAE)
—
Vitamin C
—
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Butter the bread generously — it stops the toppings making the rye soggy.

Common mistakes

  • Assembling too far ahead — the bread goes soggy and the shrimp warm up.

Serve with

  • Serve as part of a smørrebrød lunch with herring and liver pâté versions.

Food safety

  • Keep cooked shrimp refrigerated (below 5 °C) until assembling and eat within 2 hours of serving.
  • Use hard-boiled eggs cooked until the yolk is firm; mayonnaise should be commercial (pasteurised egg).

Storage

  • Assemble just before eating; keep shrimp chilled.

Variations

  • Stjerneskud: A 'shooting star' open sandwich with fried and steamed fish fillets, shrimp and caviar.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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