Hearty rye bread, lemon mayonnaise and small shrimp make a creamy base; cucumber, radish and dill bring freshness and crunch to every bite. An open-faced lunch sandwich you can have on the table in fifteen minutes.
Smørrebrød is a Danish open-faced sandwich, built on hearty rye bread with the toppings arranged in visible layers. This is a fresh, modern combination of small cooked shrimp, lemon mayonnaise, cucumber, radish and dill. The dark bread has a pronounced, slightly tangy flavor that pairs well with tender shrimp and creamy mayonnaise. Radish adds a peppery crunch, while cucumber and lemon keep everything light. Choose compact rye bread that’s thick enough to hold the moist toppings.
The shrimp don’t need to be heated. Drain them well and pat them dry with paper towels so the mayonnaise doesn’t turn watery and the bread stays firm. Small cooked shrimp are handy because they’re easy to distribute evenly over the bread. If you can’t find them, use larger cooked shrimp and chop them roughly. Choose plain shrimp; a heavily seasoned variety can overpower the fresh lemon and dill. A thin layer of mayonnaise brings the toppings together, but don’t use too much: the bread should still be recognizable, and the individual toppings shouldn’t sink into it.
A vegetable peeler makes long cucumber ribbons that sit neatly on the bread. Peel them lengthwise and gently pat them dry if they’re very wet. Slice the radishes thinly so their crunch doesn’t throw off the balance with the shrimp. Mix lemon zest and a little juice into the mayonnaise; zest only the yellow part of the peel, as the white part can taste bitter. Fresh dill goes well with the mild, briny shrimp. Chop some finely for flavor and save the rest in small sprigs for the top.
Top the rye bread just before serving. Making it too far ahead will soften the bread as moisture from the cucumber and shrimp seeps into it. You can prepare the lemon mayonnaise and sliced radishes ahead of time and keep them separate; store the shrimp chilled and follow the label instructions for opened packages. Serve the bread as a light lunch or set out several topped slices for brunch. A simple green salad goes well alongside, but the smørrebrød already has plenty of creaminess, freshness and crunch. If you don’t have dill, you can use chives; the flavor will be milder and less anise-like.
Stir the mayonnaise with the lemon zest and 2 teaspoons lemon juice until smooth.
Drain the shrimp well and pat them dry with paper towels. Season with black pepper.
Use a vegetable peeler to shave the cucumber into long ribbons. Thinly slice the radishes and finely chop half the dill.
Spread a thin layer of lemon mayonnaise on the slices of rye bread. Divide the shrimp over the top.
Arrange the cucumber ribbons and radish slices in loose, visible layers over the shrimp. Sprinkle with the chopped dill and finish with the remaining dill. Serve immediately.
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