Baby shrimp and tangy lemon top thinly sliced rye bread in this easy Danish appetizer. Smørrebrød—which translates in Danish to "buttered bread"—are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smørrebrød, perfect for entertaining.
Active Time: 15 minutes |
Total Time: 30 minutes
1/2 cup reduced-fat mayonnaise
2 tablespoons finely chopped shallot
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
1/2 teaspoon chopped capers
16 slices cocktail-size thin rye or pumpernickel bread
9 ounces cooked salad (or baby) shrimp
1 lemon, cut into paper-thin wedges
Combine mayonnaise, shallot, parsley, mustard and capers in a small bowl; cover and refrigerate for at least 15 minutes (or up to 1 day) to blend flavors.
Spread 1 teaspoon on each slice of bread. Top each piece with a few shrimp and a lemon wedge.
Per 2 pieces :
3 g Fat;
1 g Sat;
0 g Mono;
48 mg Cholesterol;
13 g Carbohydrates;
9 g Protein;
1 g Fiber;
304 mg Sodium;
73 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 lean meat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the remoulade (Step 1) for up to 1 day. Cover and refrigerate the assembled smÃ¸rrebrÃ¸d for up to 8 hours.