An open sandwich of dense, dark rugbrød rye bread, buttered edge to edge and piled with sliced hard-boiled egg, shrimp and mayonnaise — one of the countless classic toppings of Denmark's open-sandwich tradition.
Boil the eggs
Lower the eggs into simmering water and cook until just hard-boiled with a fully set yolk, about 9 minutes.
9 minCool and peel
Plunge the eggs into cold water to stop the cooking, then peel and slice them.
Butter the rye bread
Spread each slice of rye bread generously right to the edges with softened butter, so the toppings don't soak into the bread.
Layer the egg
Arrange overlapping slices of egg across each buttered slice.
Top with shrimp and mayonnaise
Pile the shrimp on top and add a small dollop of mayonnaise.
Garnish and serve
Scatter with dill and sliced radish, season with salt and pepper, and serve immediately open-faced with a lemon wedge, eaten with a knife and fork.
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