Swedish di h Shrimp Salad On Rye Toast
SwediSh-born SuSanne Fullerton has prepared this classic dish for decades. It's a recipe that her mother would make and has been served as the first course at many dinners with family and friends. “In Sweden, they are served at every festive occasion and as often as possible,” she says. In this version, she cuts the bread into rounds for easy serving at wine events, but notes that the traditional way to leave the toast larger in size. It's a lovely nibble, particularly in spring and summer, paired with the bright lemon curd and brioche flavours found in Fullerton's Five FACES Chardonnay. chefs: Susanne Fullerton, Fullerton Wines wine pAiring: Fullerton Five FACES Chardonnay
Bay Shrimp 2 ½ cups, peeled and cooked
Red Onion finely chopped, 2 Tbs
Chives 12, finely chopped (about 1 Tbs)
Dill 10 sprigs, chopped (about 2 Tbs)
Mayonnaise 3 Tbs, plus extra if needed
of ½ a lemon
Lemon Zest
Lemon Juice 1 Tbs
Rye Sandwich Bread 8–12 slices
Butter 2 Tbs (divided)
Whitefish Roe 2 oz
Lime or Lemon 3 thin slices, each quartered into small triangles, for garnish
1 COMBINE shrimp, onion, chives, and dill in a medium bowl. 2 STIR in mayonnaise, adding more if needed, until the mixture holds together. Add lemon zest and juice. 3 CUT bread into rounds, using a 2-inch cookie cutter.
4 MELT 1 tablespoon butter in a large skillet over medium-high heat. Add a single layer of bread and toast on both sides until golden. Repeat with the remaining butter and bread. 5 TO serve, spoon a mound of shrimp salad onto each toast.
Top each with about ½ teaspoon whitefish roe. Garnish with the small slices of lime (or lemon).