Danish · Denmark
Smørrebrød with Shrimp and Cucumber
A variation of the traditional Danish smørrebrød with added cucumber for extra freshness.
10 minutes4 servings
Ingredients
Method
- Toast the rye bread slices.
- Spread mayonnaise and Dijon mustard on each slice.
- Top with boiled shrimp and cucumber slices.
- Sprinkle with chopped dill and parsley.
- Season with salt and pepper. Serve immediately.
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.
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