Shrimp and deviled egg smørrebrød

Makes: 4 servings

“Traditionally, these are eaten with a fork and knife, but I’ve been known to forgo cutlery like a brute, and I think it’s convenient to be able to pick them up if they, say, accompany a beverage,” David Gurewitz says. “And a slice of ripe tomato makes an excellent addition or a great substitution for the shrimp as a vegetarian option.”

4 eggs, hard-boiled

1⁄2

teaspoon teaspoon turmeric Colman’s mustard powder

1⁄4

1⁄4 teaspoon salt

1⁄2 teaspoon water

2 tablespoons mayonnaise

4 slices bread (preferably dark rye, but anything you’ve got will work great)

Butter, softened (it’s traditional to use salted butter, so add a pinch of salt if yours is unsalted)

Lemon zest

Cocktail shrimp or any cooked shrimp, shelled and chilled

Watercress (or dill or chives)

Freshly cracked black pepper

the hard-boiled eggs in half lengthwise and carefully scoop the yolks into a bowl, reserving the whites. Mash the yolks with a fork.

combine the mustard powder, turmeric, salt and water. Stir to mix evenly and rehydrate the mustard powder. Add the mayonnaise and mix well.

the seasoned mayonnaise with the mashed yolks, and mix and mash until the resulting filling is as smooth as you prefer. Spoon or pipe the yolk filling back into the whites and set aside.

butter on the bread as generously as you dare — there’s a Danish term for spreading the butter thickly enough that you can see your teeth marks when you bite it. Top each buttered bread with two halves of deviled egg, and season each with a generous twist of black pepper and a few wisps of grated lemon zest. Top each egg with shrimp, taking care not to fully obstruct the beautiful bright-yellow yolk. Add as many shrimp as you wish. Some say you shouldn’t be able to see the bread under the toppings, but do whatever makes you happy. Add a few sprigs of watercress (or dill or chives) and marvel at how delightful your smørrebrød are.