Smørrebrød med Stjerneskud (Danish Open-Faced Seafood Sandwich)

Step 1

Pat 12 fresh large shrimp completely dry with paper towels — removing surface moisture ensures they'll sear properly instead of releasing steam. Season them on both sides with 0.25 teaspoon of sea salt and 0.25 teaspoon of freshly cracked black pepper.

Step 2

Have all your toppings ready on the counter: thinly slice 100 grams of smoked salmon or gravlax, thinly slice a handful of cucumber into 6 pieces, finely chop 2 slices of crispy bacon or pancetta, and measure out 1 tablespoon of capers and 2 tablespoons of fresh dill fronds.

Step 3

Set a 10-inch stainless steel skillet over medium-high heat. Let it preheat for 1 minute until a drop of water dances on contact. Add 1 tablespoon of extra-virgin olive oil and swirl to coat evenly.

Step 4

Once the oil shimmers and just begins to smoke slightly, carefully add the seasoned shrimp in a single layer. Resist the urge to move them — let them sear undisturbed for 90 seconds until they turn opaque and pink on the underside. Flip and cook for another 60 seconds until cooked through. Transfer to a plate and let cool slightly.

Step 5

Return the skillet to medium heat. Crack 2 large eggs directly into the pan (you can crack them into two separate areas if you have room, or cook them one at a time). Reduce heat to medium-low and cook gently until the whites are set and opaque but the yolks still jiggle slightly when you shake the pan, about 3-4 minutes. If you prefer fully cooked yolks, cook for 1-2 minutes longer.

Step 6

Lay 4 slices of dense dark rye bread on a cutting board. Spread 3 tablespoons of softened unsalted butter evenly across all four slices — this is the traditional base and adds richness. Top each slice with 1 tablespoon of Danish remoulade or creamy dill mayo spread in a thin, even layer.

Step 7

Working on 2 of the bread slices (the Stjerneskud — 'shooting star' — traditionally has the egg): Arrange the sliced smoked salmon in loose, overlapping folds across the base. Top with 6 shrimp per slice arranged in a decorative pattern. Carefully slide one fried egg onto each slice so the yolk sits proudly on top. Sprinkle the chopped bacon around and over the egg.

Step 8

On the remaining 2 slices (or make these into your second variation): layer the thin cucumber slices, then top with the remaining shrimp, a sprinkle of capers, and a generous pinch of fresh dill fronds.

Step 9

Drizzle each Stjerneskud with a tiny squeeze of fresh lemon juice. Garnish all slices with additional fresh dill and a crack of black pepper. Serve immediately on a wooden board — these are meant to be eaten with fork and knife, in one or two elegant bites per slice.