Swedish prawn and egg open sandwich (Räksmörgås)

1. Hard-boil the eggs for 9-10 minutes, cool them in cold water, peel and slice them with an egg slicer or a sharp knife.

2. If using frozen prawns, thaw them in the fridge the night before; drain the prawns well on kitchen paper.

3. Thinly slice the cucumber, cut the lemon into wedges and pick the dill into small sprigs.

4. Spread the bread slices thinly with mayonnaise and lay a lettuce leaf on each.

5. Arrange the egg slices and cucumber side by side on the lettuce, then pile the prawns generously on top and add a little dollop of mayonnaise.

6. Garnish with dill sprigs and lemon wedges and serve at once, with knife and fork.

Tip: Räksmörgås is a classic of Swedish cafés and summer seaside restaurants - the higher the prawns are piled, the prouder the cook. The bread isn't the star here, the topping is, so don't hold back. It's best to buy cooked prawns in their shells and peel them yourself, but ready-peeled ones are perfectly fine.