Smørrebrød with Egg, Prawns and Pickled Radishes
Egg with prawns and pickled radishes © kvalifood.com
Hand-peeled prawns and hard-boiled eggs are a classic combination on smørrebrød. Pickled radishes add colour and acidity, and a lemon-dill mayo ties it all together. Use fresh prawns from the fishmonger when they are in season.
Ingredients
Yields 4 servings
Pickled radishes
- 8 radishes
- 1 dl white wine vinegar
- 1 dl water
- 1 tbsp sugar
- 1 tsp salt
Lemon-dill mayo
- 3 tbsp mayonnaise
- 1 tbsp freshly chopped dill
- 1 tsp lemon juice
- 1 tsp finely grated lemon zest
- salt
Assembly
- 4 slices rye bread
- 4 eggs
- 200 g hand-peeled prawns
- butter, for the bread
Directions
Pickled radishes
Slice the radishes thinly. Heat vinegar, water, sugar and salt until the sugar dissolves. Pour the brine over the radishes and leave to pickle for at least 15 minutes.
Hard-boiled eggs
Boil the eggs for 9 minutes from the start of boiling. Cool in cold water and peel. Slice.
Lemon-dill mayo
Mix mayonnaise, dill, lemon juice and lemon zest. Season with salt.
Assembly
Butter the bread and spread the lemon-dill mayo. Lay the egg slices on top and distribute the prawns over them. Top with pickled radishes.