Smørrebrød with Shrimp & Dill (Danish Open-Faced Sandwich)

Step 1

Pat 12 large cooked shrimp completely dry with paper towels — dry shrimp will hold the butter and garnishes better than wet ones. Place on a clean cutting board.

Step 2

Using a mandoline or sharp knife, slice 0.5 of a fresh English cucumber into paper-thin rounds, aiming for slices about 1/16-inch thick. Place on a plate lined with paper towels to draw out excess moisture.

Step 3

Pick 2 tablespoons of fresh dill fronds from the stems — you want leafy sprigs, not the woody lower parts. Roughly chop about half of them; leave the rest whole for garnish.

Step 4

Lay 4 slices of dense rye or pumpernickel bread on a cutting board. This sturdy bread won't become soggy, which is essential for smørrebrød.

Step 5

Spread 3 tablespoons of room-temperature unsalted butter generously across all four slices — aim for a thin, even layer that covers the entire surface. The butter acts as a moisture barrier and flavor base.

Step 6

Fan 6 shrimp (about half your total) on each of two buttered slices, overlapping them slightly in a diagonal line down the center. Leave the other two slices open for additional toppings if you like.

Step 7

Drape the paper-thin cucumber slices over the shrimp on each open-faced sandwich, creating a shingle pattern — let them overlap slightly. This adds delicate texture and a fresh, cool contrast.

Step 8

Scatter 1 tablespoon of drained capers across each shrimp sandwich — these little pops of briny flavor are classic on Danish seafood smørrebrød.

Step 9

Season each sandwich with a pinch of sea salt flakes and freshly cracked black pepper — taste one shrimp to gauge the salt level, as capers and seafood are already briny.

Step 10

Top with a handful of watercress or peppery microgreens, tucking sprigs between the shrimp and cucumber so they stand upright. Scatter the chopped fresh dill and a few whole dill fronds over the top.

Step 11

Squeeze a few drops of fresh lemon juice from 0.5 of a lemon over each sandwich just before serving — the acid brightens the seafood and prevents oxidation. Serve immediately on a wooden board or chilled plate.