Norwegian Shrimp Smørbrød Open-Faced Sandwich

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A classic Norwegian smørbrød is a beautifully composed open-faced sandwich built on a thin layer of buttered bread and crowned with delicate toppings. This version features sweet North Atlantic shrimp tossed with dill and lemon, finished with cucumber, egg, and a touch of red onion for a fresh, elegant lunch or light supper.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 30 gCarbs
• 4 gFiber
• 26 gProtein
• 720 mgSodium
• 410 mgPotassium
• 150 mgCalcium
• 3.5 mgIron
• 8 mgVitamin C
• 230 mcgVitamin A

Ingredients

For the bread base

• 4 thick slices dense rye bread (about 1 cm thick)
• 4 tablespoons unsalted butter, softened
• 1 teaspoon fresh lemon juice

For the shrimp topping

• 1 lb (450 g) cooked small North Atlantic shrimp, peeled and patted dry
• 2 tablespoons mayonnaise
• 1 tablespoon full-fat sour cream
• 2 tablespoons fresh dill, finely chopped, plus extra sprigs
• 1 teaspoon Dijon mustard
• Finely grated zest of 1/2 lemon
• Pinch of sugar
• Salt and white pepper to taste

For the garnishes

• 1 small cucumber, sliced into thin coins
• 2 hard-boiled eggs, peeled and sliced into rounds
• 1/4 small red onion, sliced into thin rings
• 4 thin lemon wedges

Directions

1. Bring a small pot of water to a gentle boil, lower in the eggs, and cook 9 minutes. Transfer to an ice bath, then peel and slice once cooled.
2. In a medium bowl, whisk together the mayonnaise, sour cream, chopped dill, Dijon, lemon zest, sugar, and a pinch each of salt and white pepper. Gently fold in the shrimp, taking care not to break them up, and chill until ready to assemble.
3. Stir the lemon juice into the softened butter until smooth. Spread the lemon butter evenly across one side of each slice of rye bread, going all the way to the edges so the bread does not dry out.
4. Arrange a layer of cucumber slices over the buttered bread, slightly overlapping to cover the surface.
5. Spoon the dressed shrimp generously over the cucumber, mounding them in the center and letting them spill toward the edges.
6. Tuck egg slices down one side of each sandwich, lay red onion rings across the top, and finish with a small dill sprig and a lemon wedge on the side. Serve immediately while the bread is still fresh.

Cook’s Notes

• Use good-quality dense rye bread (rugbrød-style) for authenticity; lightly toasted white bread is a softer alternative.
• Pat the shrimp very dry before mixing so the dressing clings without watering down the sandwich.
• Assemble just before serving so the bread stays crisp at the edges and tender underneath the toppings.
• For a heartier version, add a thin layer of scrambled eggs or a few slices of cold smoked salmon beneath the shrimp.
• Pair with cold aquavit, a dry Riesling, or a simple glass of sparkling water with lemon.

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