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Danish open-faced dilled shrimp sandwich

Danish open-faced dilled shrimp sandwich

  • Yield: 4 1x



For the shrimp

  • 12 oz. rock shrimp, bay shrimp or small salad shrimp, cut into small pieces
  • 1 tablespoon lightly salted butter, softened (European style)
  • 4 slices Danish thin-cut rye or multigrain bread, cut into 8 triangles
  • 8 small leaves butter lettuce or romaine lettuce
  • 2  small gherkins, finely chopped
  • ½  medium sized shallot, finely minced

For the dressing 

  • 2 ½ ounces mayonnaise
  • 1 ½  ounces crème fraîche or sour cream
  • 2 tablespoons chopped fresh dill, plus 8 tiny sprigs for garnish
  • Sea salt and freshly ground black or white pepper, to taste
  • 8 very thin slices lemon, halved and then quartered
  • 4 grape or cherry tomatoes, cut in half lengthwise
  • Fresh dill, for garnish


  1. Steam the shrimp in a well salted water with a bay leave for 1-2 minutes. Drain and cool the shrimp. Cut into small bite size pieces.
  2. Meanwhile, spread a thin layer of butter on the bread. Add a lettuce leaf to each.
  3. In a bowl, combine the shrimp, gherkins and shallots. Add the mayonnaise and crème fraîche and toss to combine. Stir in dill, salt and pepper. Mound about 1 tablespoon of shrimp on each sandwich; add a slice of lemon, a split tomato and tiny sprig of dill to each and serve.