Smørrebrød

Method

1. Boil the eggs for 9 minutes, cool them in cold water, peel and slice. Slice the potatoes thinly.
2. Spread the rye bread thinly but right to the edges with butter – the butter stops the bread from going soggy.
3. Æg og rejer: lay egg slices on four slices of bread, pile on plenty of prawns and finish with a dollop of mayonnaise, dill and a lemon wedge.
4. Roast beef: arrange the meat loosely folded on four slices of bread, add remoulade and garnish with fried onions, horseradish and gherkin slices.
5. Kartoffelmad: overlap the potato slices on the remaining bread, season with salt and pepper and top with mayonnaise, chives and radish slices.
6. Serve immediately. Traditionally smørrebrød is eaten with a knife and fork – and in a particular order: fish first, then meat, cheese last.