Norwegian Culinary Delights: Reke Smorbrod

I realize there have been a multitude of culinary posts lately, but I have been doing lots of good eating...
This week it's essentially an open face shrimp sandwich. Fresh shrimp are obviously the best, but frozen will do. Mix the ready shrimp with a bit of mayonnaise, and fresh dill to make a topping fit for a world class wholegrain bread. Normally we eat this in Norway in the summer in a slightly different variation. Especially in Bergen, where my sister lives, you can go down to the docks and get shrimp that is ready to eat and has literally been out of the water for minutes. In the evening with a nice cold beverage in hand you simply top fresh French bread with the shrimp and add a thin stream of mayonnaise to taste. Verden's beste brodskive?