New This Month

Shrimp and Egg Danish Sandwiches

For this classic Scandinavian sandwich, thin, even slices of hard-boiled egg are used.

  • Yield: Makes 16

Source: Martha Stewart Living, January 2007


  • 1 lemon, halved
  • 1 tablespoon plus 1 teaspoon coarsely chopped fresh dill, plus sprigs for steaming and garnish
  • 3/4 pound rock shrimp
  • Coarse salt
  • 1/4 cup mayonnaise
  • 3/4 cup creme fraiche
  • 8 slices thin, dense rye bread, crusts removed
  • 4 large eggs, hard-boiled, peeled, and thinly sliced


  1. Fill a medium stockpot with about 1 inch water. Squeeze half a lemon into water; add the lemon rind and a few dill sprigs. Bring to a boil. Put a steamer insert into pot. Add shrimp, and season with salt. Cover, and steam until cooked through, about 3 minutes. Transfer the shrimp to a plate; let cool completely. Discard dill and lemon.

  2. Make the dressing: Stir together mayonnaise, creme fraiche, 1/4 teaspoon salt, chopped dill, and 1 teaspoon lemon juice (from remaining lemon half) in a bowl.

  3. Cut shrimp into 1/2-inch pieces; transfer to a small bowl. Add 1/4 cup dressing, and toss to combine.

  4. Spread bread slices with dressing, and top with egg slices. Cut each sandwich in half on the diagonal. Spoon about 1 tablespoon shrimp salad onto each half. Garnish with dill sprigs.


Be the first to comment!