Best 3 Shrimp And Egg Danish Sandwiches Recipes

Embark on a culinary journey to Denmark with our enticing shrimp and egg Danish sandwiches, an iconic delicacy that captures the essence of this Nordic nation. These open-faced sandwiches, known as "smørrebrød," are a symphony of flavors, textures, and colors, making them a delightful treat for any occasion. Dive into our three delectable recipes, each offering a unique twist on the classic:

1. **Traditional Shrimp and Egg Danish Sandwiches:** Experience the timeless combination of succulent shrimp, creamy eggs, and tangy mayonnaise, all nestled atop crisp rye bread. This classic recipe embodies the simplicity and elegance of Danish cuisine.

2. **Smoked Salmon and Egg Danish Sandwiches:** Indulge in a luxurious variation where delicate smoked salmon replaces the shrimp. The rich, smoky flavor of the salmon harmonizes beautifully with the velvety eggs, creating a sophisticated and indulgent open-faced sandwich.

3. **Avocado and Egg Danish Sandwiches:** Embark on a vegetarian voyage with our avocado and egg Danish sandwiches. Perfectly ripe avocados lend a creamy, nutty flavor, complemented by the richness of eggs and a hint of lemon juice. This vibrant sandwich is sure to tantalize your taste buds.

These shrimp and egg Danish sandwiches are not only visually appealing but also incredibly versatile. Serve them as a quick and satisfying breakfast, a light lunch, or an elegant party appetizer. With their delightful flavors and stunning presentation, these open-faced sandwiches are guaranteed to impress your friends and family.

Let's cook with our recipes!

SHRIMP AND EGG DANISH SANDWICHES

Shrimp and Egg Danish Sandwiches image

For this classic Scandinavian sandwich, thin, even slices of hard-boiled egg are used.

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes 16

Number Of Ingredients 8

Ingredients

1 lemon, halved
1 tablespoon plus 1 teaspoon coarsely chopped fresh dill, plus sprigs for steaming and garnish
3/4 pound rock shrimp
Coarse salt
1/4 cup mayonnaise
3/4 cup creme fraiche
8 slices thin, dense rye bread, crusts removed
4 large eggs, hard-boiled, peeled, and thinly sliced

Steps:

Fill a medium stockpot with about 1 inch water. Squeeze half a lemon into water; add the lemon rind and a few dill sprigs. Bring to a boil. Put a steamer insert into pot. Add shrimp, and season with salt. Cover, and steam until cooked through, about 3 minutes. Transfer the shrimp to a plate; let cool completely. Discard dill and lemon.
Make the dressing: Stir together mayonnaise, creme fraiche, 1/4 teaspoon salt, chopped dill, and 1 teaspoon lemon juice (from remaining lemon half) in a bowl.
Cut shrimp into 1/2-inch pieces; transfer to a small bowl. Add 1/4 cup dressing, and toss to combine.
Spread bread slices with dressing, and top with egg slices. Cut each sandwich in half on the diagonal. Spoon about 1 tablespoon shrimp salad onto each half. Garnish with dill sprigs.

SCANDINAVIAN OPEN-FACE BAY SHRIMP SANDWICH

Scandinavian Open-Face Bay Shrimp Sandwich image

Categories Sandwich Herb Shellfish No-Cook Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
1/2 cup chopped fresh dill
4 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
4 egg or pumpernickel bread slices, toasted
1 pound cooked bay shrimp, drained, patted dry
4 butter lettuce leaves
1/2 English hothouse cucumber, thinly sliced
4 tomato wedges
4 thin lemon slices
4 fresh dill sprigs

Steps:

Combine first 4 ingredients in medium bowl. Season with salt and pepper. Spread 1 tablespoon dressing over each bread slice. Mix shrimp into remaining dressing. Place 1 lettuce leaf on each bread slice, pressing to adhere. Arrange 6 cucumber slices atop lettuce on each slice. Arrange shrimp mixture atop cucumbers. Garnish each sandwich with tomato wedge, lemon slice and dill sprig.

SHRIMP AND EGG SANDWICHES

Shrimp and Egg Sandwiches image

Adapted from The Magazine of La Cucina Italiana. Times do not include time to boil shrimp and boil eggs. You can always used cooked, peeled shrimp to save time.

Provided by TXOLDHAM

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 French baguettes
32 shrimp, boiled and peeled, tails removed
4 eggs, hardboiled, peeled and sliced
boston lettuce, washed and dried
8 tablespoons mayonnaise
salt & freshly ground black pepper

Steps:

Cut baguettes in half and then slice lengthwise to make opening for salad.
Spread each half with mayonnaise. Place lettuce on bottom half of each baguette and top with 3 to 4 slices of hardboiled eggs.
Season with a little salt and pepper with additional mayonnaise. Top the eggs with 7 to 8 shrimp and a few more lettuce leaves.
These can be served open-face or topped with other half of the baguette.
Serve with your favorite summer salad.

Nutrition Facts : Calories 1605.3, Fat 30.3, SaturatedFat 6.4, Cholesterol 562.3, Sodium 3435.7, Carbohydrate 242.8, Fiber 13.6, Sugar 3.4, Protein 83.3

Tips:

To save time, use pre-cooked shrimp.
To make the sandwiches ahead of time, assemble them and wrap them tightly in plastic wrap. Store them in the refrigerator for up to 24 hours.
If you don't have any dill on hand, you can use parsley or chives instead.
Serve the sandwiches with your favorite sides, such as potato salad, coleslaw, or fruit salad.

Conclusion:

Shrimp and egg Danish sandwiches are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for a crowd, and they can be made ahead of time. With just a few simple ingredients, you can create a dish that is both elegant and satisfying. So next time you are looking for a special breakfast or brunch recipe, give shrimp and egg Danish sandwiches a try.