Smørrebrød with Egg and Shrimp

Hard-boil the eggs: place them in cold water, bring to a boil, and cook for 8 minutes. Transfer to cold water for 5 minutes, then peel and slice.

Drain the shrimp in a sieve and pat dry thoroughly with a paper towel so the topping doesn't make the rye bread soggy.

Mix the mayonnaise with 1 tsp lemon juice and a pinch of black pepper. Taste and add salt if needed.

Spread a thin layer of butter on each slice of rye bread.

Arrange the egg slices on the bread, top with the shrimp, and add the mayonnaise sauce.

Garnish the smørrebrød with dill and watercress, drizzle with the remaining lemon juice, and serve immediately — traditionally eaten with a knife and fork.