Danish smørrebrød with boiled egg and prawns

Ingredients

For 1 serving

• Rye bread2
• Eggs1
• Shrimp70 g
• Nonfat Greek yogurt30 g
• Dill2 g
• Lettuce15 g
• Lemon juiceto taste
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs, shellfish,

Method

1. Bring two small pans of water to the boil; lower the egg into one with a spoon and cook for 9 minutes, until hard-boiled; cool it in cold water and peel.
2. Salt the other pan, drop in the peeled prawns and cook for 2 minutes, until pink and opaque; drain and let them cool slightly.
3. Meanwhile, chop the dill and mix the Greek yoghurt with half the dill, a few drops of lemon juice and a grind of black pepper; wash and dry the lettuce.
4. Cover the slices of rye bread with the lettuce, then the sliced egg and the prawns.
5. Finish with the dill sauce and the remaining dill.