Smørrebrød with Egg, Prawns, Curry Mayo and Lumpfish Roe
Egg and prawns with curry mayo and lumpfish roe © kvalifood.com
Egg and prawns is probably the most sold smørrebrød in Denmark — it is a permanent fixture on every smørrebrød table and in every canteen. The combination of hard-boiled egg and prawns is so fundamentally Danish that it barely needs an introduction. Here it is upgraded with curry mayo instead of plain mayo, and lumpfish roe adds a salty, crunchy texture. The curry powder draws on the Danish tradition of mild curry, which has influenced Danish cooking since the 18th century. The trick is to boil the eggs precisely — 9 minutes gives a slightly creamy centre that acts as a kind of natural sauce when you take a bite.
Ingredients
Yields 4 servings
Curry mayo
- 3 tbsp mayonnaise
- 2 tbsp crème fraîche
- 1 tsp mild curry powder
- ½ tsp turmeric
- 1 tsp lemon juice
- salt
- white pepper
Assembly
- 4 slices rye bread (or white bread)
- Butter, for the bread
- 4 hard-boiled eggs (boiled 9 minutes, still slightly creamy in the centre)
- 200 g hand-peeled prawns
- 4 tsp lumpfish roe
- 2 ripe tomatoes, thinly sliced
- Fresh dill
- Chervil
- Lemon slices
- Watercress
Directions
Curry mayo
Mix mayo, crème fraîche, curry and turmeric. Season with lemon juice, salt and white pepper. Leave in the fridge for at least 15 minutes so the curry flavour develops.
Eggs
Boil the eggs for 9 minutes for a slightly creamy centre. Cool quickly in ice water. Peel and cut into thick slices.
Assembly
Butter the bread. Lay a layer of tomato slices. Arrange the egg slices on top. Spread a generous amount of curry mayo over the eggs. Distribute the prawns on top. Add a dollop of lumpfish roe in the centre. Garnish with dill, chervil, watercress and a lemon slice.