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Danish open rye sandwiches piled high with egg and shrimp, eaten with a knife and fork, never folded over. Build it in careful layers, not a heap.
Lower the 4 eggs into boiling water and cook for 9 minutes for a fully set yolk. Cool under running water, peel and slice.
Simmer the 250 g shrimp in salted water for 2 minutes until pink and opaque, then drain and cool.
Stir the mayonnaise with a squeeze of lemon, half the chopped dill, the salt and the pepper.
Spread the 320 g rye bread slices generously with the butter right to the edges. This layer is what stops the toppings making the bread soggy.
Lay overlapping slices of egg across the bread first, then pile the shrimp over one end, add a spoon of the dressed mayonnaise, thin cucumber slices and sliced radish, keeping each layer distinct rather than mixed together.
Scatter the rest of the dill over the top and serve immediately with a knife and fork.
