white bread slices
lettuce (eg butterhead)
2 hard-boiled eggs
cooked, shelled shrimps
thin gravlax or cold-smoked salmon slices
lemon
mayonnaise
fresh dill

Peel and slice the eggs thinly. Season the mayonnaise with some lemon juice (and finely chopped dill, if you like). Cut off the crusts from the bread slices and butter the slices.

Place some lettuce on the bread and a layer of egg slices and salmon slices on the lettuce. Top with shrimps.

Garnish with a large dollop of mayonnaise, dill sprigs and lemon wedges or slices (and a few unshelled shrimps, see the picture on bottom right).

Depending on its size, serve the canapé as a cocktail, lunch or evening snack.

Recipe source: family recipe.