Smørrebrød with Fjord Shrimp, Dill Mayo and Crispy Capers
Fjord shrimp with dill mayo and crispy capers © kvalifood.com
Fjord shrimp from the Limfjord are a Danish delicacy with a natural sweetness and firmer bite than the more common Greenland shrimp. They are small, pink and flavourful, traditionally caught in the shallow Danish coastal waters. Here they are served with a home-made dill mayo built from scratch — egg yolk, mustard and oil — with fresh dill added to reinforce the maritime character. The crispy capers contribute crunch and a salty, slightly bitter flavour that contrasts the sweetness of the shrimp. This is a straightforward smørrebrød where the quality of the shrimp is key — they should smell of the sea and have a firm, elastic texture.
Ingredients
Yields 4 servings
Dill mayo
- 1 egg yolk
- 1 tsp Dijon mustard
- 1½ dl neutral oil
- 2 tbsp finely chopped dill
- 1 tbsp lemon juice
- salt
- white pepper
Crispy capers
- 3 tbsp large capers, dried
- 2 tbsp olive oil
Assembly
- 4 slices white bread
- butter, for the bread
- 300 g fjord shrimp (Limfjord)
- fresh dill
- lemon slices
- flaky salt
- white pepper
Directions
Dill mayo
Whisk the egg yolk and mustard together. Add the oil in a thin stream, whisking constantly. Stir in the dill and lemon juice. Season to taste.
Crispy capers
Fry the capers in olive oil over high heat for 2 minutes until crispy. Drain on kitchen paper.
Assembly
Butter the white bread. Spread dill mayo over. Pile the fjord shrimp high. Top with crispy capers. Garnish with dill, lemon and flaky salt.