Smørrebrød, 3 ways

Ingredients

• 6 slices dark rye bread
• 4 tbsp butter
• 3.5 oz cold-water shrimps
• 4 eggs
• 4 tbsp mayonnaise
• 0.25 lemon
• 2 tbsp gehackter Dill
• 5.3 oz beef tatare
• 1 red onion
• 2 cornichons
• 1 tbsp caper
• 1 tbsp horseradish
• 2 tbsp garden cress
• 3.5 oz boiled potatoes
• 3.5 oz Tomaten
• 2 tbsp fried onions
• 0.35 oz chives
• sea salt
• black peppercorns (ground)

Instructions

1. 1

   For egg and shrimp smørrebrød: Bring a small saucepan of water to boil. Boil eggs for approx. 8 min – one egg per bread slice. Meanwhile, generously butter each bread slice. Once eggs are cooked, peel and slice into 0.5 cm/0.2 in. slices. Layer egg on bread, season with salt and pepper, drizzle with mayonnaise. Add shrimp on top, garnish generously with dill, and finish with squeeze of lemon.

2. 2

   For tartare smørrebrød: Generously butter each slice of bread, then spread tartare evenly across both slices, making a small well in middle for egg yolk to rest in, and then sprinkle with salt and pepper. Finely slice cornichons and red onion lengthwise into approx. 1 mm/0.04 in. thick slices. Press the cornichon slices edge-side down into tartare, so they stand in soft, wavy arcs, and then scatter sliced onion and capers evenly across rest of the tartare. Add prepared horseradish in multiple small dots, add egg yolk to well, and then sprinkle the whole slice with cress.

3. 3

   For potato and tomato smørrebrød: Generously butter each slice of bread, and then slice boiled potatoes and tomatoes that are of a similar size into approx. 0.5 cm/0.2 in. slices. Layer slices, alternating between potato and tomato, across both slices of bread. Sprinkle with salt and pepper, drizzle with mayo, and then sprinkle crispy onions and chives over both slices.