Scandinavian Shrimp Smørrebrød

Instructions

1. Prepare the bread
   Lightly toast the dark rye bread until just firm but not crispy. Allow to cool slightly, then spread each slice generously with softened butter, covering all the way to the edges.
2. Make the dill mayonnaise
   In a small bowl, combine the mayonnaise, 1 tablespoon lemon juice, and chopped dill. Season with salt and pepper to taste and mix well until smooth and evenly combined.
3. Prepare the shrimp
   In a separate bowl, toss the cooked shrimp with the remaining lemon juice and a pinch of salt to brighten the flavor. Drain any excess liquid.
4. Assemble the base layers
   Spread a thin layer of the dill mayonnaise on top of each buttered bread slice. Arrange cucumber slices in a single layer on top of the mayonnaise.
5. Add eggs and onions
   Place sliced hard-boiled eggs on top of the cucumber layer, then scatter a few thin slices of red onion over the eggs.
6. Top with shrimp
   Pile the shrimp generously on top of each sandwich, creating a mound of shrimp that covers most of the bread. The presentation should be abundant and appealing.
7. Final garnish
   Sprinkle capers over the shrimp. Garnish with additional fresh dill sprigs and serve each smørrebrød with a lemon wedge on the side for squeezing over the top just before eating.