Smørrebrød with Egg, Prawns, Curry Mayo and Lumpfish Roe

Name: Smørrebrød with Egg, Prawns, Curry Mayo and Lumpfish Roe
Prep time: 15 min
Total time: 20 min

January 19, 2017

Prep 15 min Total 20 min

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.

Egg and prawns with curry mayo and lumpfish roe assembly © kvalifood.com

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.