Skagen and egg sandwich

  • Servings: 4 portions
  • Cooking Time 20 minutes
    760 votes

Summer classic perfect for a picnic style breakfast or a light and crunchy appetizer.  

Ingredients
  • 4 slices FINN CRISP Hi-Fibre crispbread
  • 200 g shrimps
  • 1 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 tbsp chopped dill
  • 1 tsp lemon juice
  • Salt, white pepper
  • 4 eggs
  • Butter
This is how you do it
  1. Mix together shrimps, mayonnaise, sour cream, dill and lemon juice.
  2. Season with salt and white pepper.
  3. Boil eggs and remove shells.
  4. Cut into slices.
  5. Spread butter on crispbread.
  6. Arrange egg slices on top and put Skagen mush on top.
  7. Garnish with dill branches.
  8. Ready to eat!