Shrimp Egg and Dill Smorrebrod
Ingredients
- Four 1⁄4-inch-thick slices Danish-style rye bread, plus 2 very thin slices (for making breadcrumbs)
- 3 large eggs
- 20-25 cooked tiny shrimp, defrosted if frozen
- 1 tbsp. Dijon mustard
- Salt
- Freshly ground black pepper
- Small dill sprigs or finely chopped chives, for garnish
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