Shrimps
White bread
Mayonnaise
Butter
Suggested drinks
Beer: Saison; Jacobsen Summertime Season, Mikkeller Baghaven
Harbor season
Aquavit: Clear dill infused;
D Argentum
This is not as much a recipe, as it is a construction principle. It used to be more popular than it is today, and ‘crowded shrimps’ or ‘shrimp pyramid’ is present at most historical smørrebrød lists. The reason you do not see it so much nowadays is no doubt, that it is a very time consuming piece.
This very orderly and respectful way of serving the small crustaceans is very different to the modern custom of more or less throwing a handful of shrimps on at lettuce leaf, add a dollop of mayonnaise and a slice of lemon.
You can use all sizes of shrimps, all it takes is concentration and a sense of order. It is important that each layer is made with shrimps of similar size, and that you place the shrimps close with head/tails pointing in the same direction.
The delicate shrimp taste is best enhanced by a fine white wheat bread and possibly some mayonnaise, which can be hidden under the shrimps to preserve the minimalist look of this traditional piece of smørrebrød.
