Räksmörgas

In a dry skillet or toaster, lightly toast your bread slices. Apply 2 tablespoons of mayonnaise on one side of each piece and plate face up. Put down a layer of hard-boiled egg slices – roughly one egg per person. Divide your shrimp in half and place one portion on each piece of bread – it’s supposed to be a big mound of seafood on it. Top with the thinly sliced tomato and cucumbers. If you’ve sliced the lemon thinly into rounds, drape or twist on top. If you’re going to wedge it, just garnish the plate on the side with it. Top with dill. While I would serve this immediately, you can cover and refrigerate for 1-2 hours. Just allow it to come up to close to room temperature before eating.