Shrimp and Smoked Salmon Smorrebrod With Lemon Cucumbers

Ingredients

• 1/2 cucumber, peeled
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons lemon juice
• 4 slices rye bread (I like pumpernickel the best)
• 3-4 tablespoons unsalted butter or cream cheese, softened
• 2 radishes, thinly sliced
• 4 slices smoked salmon
• 8 shrimp, cooked, peeled and sliced lengthwise
• dill, to garnish
• lemon wedge, to garnish

Directions

1. 1

   Lightly "pickle" the cucumber by finely slicing it and tossing it with the salt, sugar and lemon juice. Set aside for at least 30 minutes.

2. 2

   Meanwhile, spread the rye bread slices with the butter or cream cheese. Arrange the radish slices on top, then top with folds of smoked salmon. Drain the cucumber and layer this on top of the salmon. Top with the cooked shrimp.

3. 3

   Sprinkle fresh dill over the smorrebrod and serve with lemon wedges for squeezing. Serve 2 smorrebrod per person.