Butter-fried Danish rye bread (rugbrød) with prawns and hollandaise cream

A delicious piece of smørrebrød (open-faced rye bread sandwich): butter-fried Danish rye bread (rugbrød) topped with prawns and hollandaise cream.
This smørrebrød came about after we had made fried salmon with white asparagus and champagne hollandaise, – because of course the leftovers of a champagne hollandaise like that should not go to waste. There was asparagus left over too, – and so it turned into this seriously good plate of food. We served it on butter-fried rye bread, which gives the bread a deep, rich flavour that goes perfectly with the fresh prawns, the asparagus and the cold hollandaise.