Noray recipes

Smørrebrød with Noray shrimps, boiled egg and radishes

The versatility of our shrimps overcomes the barriers of any gastronomy! On this occasion, with Eva Sierra, chef and director of Catering Spain, we tasted one of the typical snacks of Danish cuisine: smørrebrød, a slice of rye bread and butter with multiple seasonings.

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How to prepare the recipe of Smørrebrød with Noray shrimps, boiled egg and radishes

Ingredients (for 4 people)

500 gr of cooked shrimps
4 slices of rye bread and seeds
100 gr of butter
1 oak leaf of lettuce
4 eggs
4 radishes
150 ml of mayonnaise
4 sprigs of dill
Salt

Elaboration

Peel the cooked shrimps.
Cook the 4 eggs with salt for 12 minutes, peel and slice.
Wash and reserve the lettuce leaves.
Slice the radishes thinly and soak in very cold water.

FINAL AND PRESENTATION:

Spread the bread with butter.
Arrange the oak leaf lettuce.
Place the peeled shrimps in a row on one side of the slice.
Place the sliced boiled egg on the other side of the slice.
Place the sliced radish in the center.
Garnish with mounds of mayonnaise and a sprig of dill.

Noray recipes

Smørrebrød with Noray shrimps, boiled egg and radishes

How to prepare the recipe of Smørrebrød with Noray shrimps, boiled egg and radishes

Ingredients (for 4 people)

Elaboration

Buy our Noray shrimps to make the recipe of Smørrebrød with Noray shrimps, boiled egg and radishes

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