Snacks & small dishes
Smørrebrød with prawns
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Danish open sandwiches with prawns, cream cheese and dill – prettily arranged, light and perfect as a snack or small meal.
Timing
- Preparation: approx. 15 minutes
- Total: approx. 15 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 390 kcal
- Protein
- ≈ 23 g
- Carbohydrates
- ≈ 44.7 g
- Fat
- ≈ 11.5 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 lemon · ≈ 40.0 g
- 8 lettuce leaves · ≈ 40.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 8 slices of rye bread (approx. 400 g)
- 300 g fully cooked, ready-to-eat shrimp
- 150 g cream cheese
- 1 lemon
- 10 g dill
- 8 lettuce leaves
Instructions
- Keep cooked shrimp refrigerated until ready to use and drain as needed. Wash and dry the lettuce, chop the dill.
- Spread the bread with cream cheese and put the salad on top.
- Spread the cooked shrimp on top. Cut lemon into wedges.
- Garnish with dill and serve immediately with the lemon wedges.
