Shrimp Mini Smorrebrod (Smorrebrod med Rejer)
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.
Source: EatingWell Magazine, May/June 2008
Gallery
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Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate the remoulade (Step 1) for up to 1 day. Cover and refrigerate the assembled smørrebrød for up to 8 hours.
Nutrition Facts
Serving Size: 2 pieces
Per Serving:
115 calories; protein 6.6g 13% DV; carbohydrates 14g 5% DV; exchange other carbs 1; dietary fiber 1.3g 5% DV; sugars 1.6g; fat 3.7g 6% DV; saturated fat 0.5g 3% DV; cholesterol 44mg 15% DV; vitamin a iu 158.8IU 3% DV; vitamin c 1.7mg 3% DV; folate 8.5mcg 2% DV; calcium 53.6mg 5% DV; iron 0.7mg 4% DV; magnesium 8.1mg 3% DV; potassium 53.3mg 2% DV; sodium 428.4mg 17% DV; thiamin 0.1mg 10% DV.
Exchanges:
1 starch, 1 lean meat