Smørrebrød: Potato and Egg & Shrimp

Method

1. Put the unpeeled potatoes and the salt in a 18 cm pot and cover with cold water by 2 cm. Bring to the boil on high heat, then lower to medium heat and simmer for 16 min, until a knife slides into the centre with no resistance.

   Add in this stepSmall waxy new potatoes 240 gSalt (for the cooking water) 1 tsp

   high heat→medium heat

2. Meanwhile bring a 14 cm pot of water to the boil, lower the eggs in gently with a spoon and cook on medium heat for 9 min for a firm but still creamy yolk. Move them straight into a bowl of cold water so they stop cooking and peel more easily.

   Add in this stepEggs 2

   medium heat

3. Drain the potatoes and let them cool for 20 min; warm potatoes melt the butter and make the bread soggy. Peel off the thin skin with a small knife (new potatoes can stay unpeeled) and cut into 5 mm slices.

4. Spread the butter right to the edges of every rye slice, a little thicker than on ordinary toast. This butter layer is the 'smør' of smørrebrød: it adds flavour and stops the toppings from soaking into the bread.

   Add in this stepDanish rye bread (rugbrød), sliced 1 cm thick 4Salted butter, softened 20 g

5. Potato smørrebrød: on half the slices, lay the potato slices overlapping like roof tiles so no bread shows. Pipe a line of the mayonnaise down the middle, sprinkle with the flaky salt and pepper, and finish with the chives, the crispy onions and thinly sliced radishes.

   Add in this stepMayonnaise 2 tbspFlaky sea salt 1 pinchFreshly ground black pepper to tasteChopped chives 2 tbspCrispy fried onions 2 tbspRadishes 2

6. Egg and shrimp: peel the eggs, slice them and cover the remaining slices. Pile the shrimp on top, add a spoonful of the remaining mayonnaise, a squeeze of lemon juice and the dill sprigs, with a thin lemon wedge alongside. Serve straight away and eat with a knife and fork.

   Add in this stepCooked peeled small shrimp 120 gMayonnaise 2 tbspLemon ½Fresh dill sprigs 3