Smørrebrød med æg og rejer (open sandwiches with egg and prawns) is the perfect lunch/brunch for warm sunny days like today.
For me, it brings back memories of my mother being way too excited about a visit to IKEA (I don’t think I have ever seen her so excited about food, until they started serving this at the IKEA cafe) and get-togethers with my family in Denmark. Aside from Christmas dinner, I cannot think of another big celebration where it is not served.
The very first time I had it was at my moster’s (my aunts) home. She made it as a starter and it was at a time where I was rather picky with my food and not completely convinced about Danish cuisine in general. I mean, I still am not a fan of pickled herrings and dare I write this leverpostej (liver pate), but if it is any consolation Dan loves it and continuously reminds me that he is, in fact, more Danish than I am. So while this was met initially with much scepticism, it has become something I look forward to whenever I visit.
In fact, it is after talking to my aunt that I felt inspired to recreate it. As soon as she told me that her in-laws were having a mini celebration in their summerhouse for their GOLD anniversary, I have been thinking about all sorts of smørrebrød. And given that my Danish summer plans are currently in limbo (Thanks COVID!), I just have to do it myself.
As such, I have tweaked it a little but I will share both ways you can have it. The “proper” way and then my I-want-everything-slathered-equally-with-mayo method. Also, creme fraiche can be omitted as it isn’t strictly traditional hence “proper” though I would advise against it cause it is oh so yummy!
Ingredients (For two)
Mayonnaise (reduced fat or full fat)
150gm prawns (cooked)
1/4 tsp paprika
Salt and pepper to taste
Salad leaves (I used watercress!)
Some nice bread – preferably brown, better yet rugbrød (ryebread)
2 Boiled eggs
1. Mix the prawns, 2 tbsp mayo, 0.5 tsp lemon juice and 1/4 tsp paprika together.
2. Dice the dill and mix in. Add salt and pepper to taste.
3. Slice cucumbers and place cucumbers on top of buttered bread, followed by salad leaves, then a sliced boiled egg, 1/2 tbsp of creme fraiche (or dollop it is up to you) and the prawn mix on top.
5. Garnish with dill and slice of lemon
1. Mix prawns with lemon juice, salt and pepper.
2. 2 tbsp mayonnaise, 1 tbsp creme fraiche, 0.5 tsp lemon juice, dill and 1/4 tsp paprika
3. Place cucumbers on top of buttered bread, salad leaves, sliced egg, mayonnaise mix and top with prawns.
4. Garnish with dill and slice of lemon
Now to get some yeast (which I forgot to buy during the weekly shop) to make a sour dough starter and try my hand at my mormors rugbrød – grandmothers ryebread recipe.