Smørrebrød of Eggs Shrimp and Dill
Ingredients
- 4 ¼-inch-thick slices Danish-style rye bread, plus 2 very thin slices (for bread crumbs)
- 3 large eggs
- 20–25 cooked tiny shrimp, defrosted if frozen
- 1 tbsp. Dijon mustard
- Freshly ground black pepper
- Small dill sprigs or finely chopped chives, for garnish
- Flaky sea salt, for garnish (optional)
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