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

Joyce Hendley


Ingredient Checklist


Instructions Checklist
  • 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.


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

115 calories; 3.7 g total fat; 0.5 g saturated fat; 44 mg cholesterol; 428 mg sodium. 53 mg potassium; 14 g carbohydrates; 1.3 g fiber; 2 g sugar; 6.6 g protein; 159 IU vitamin a iu; 2 mg vitamin c; 9 mcg folate; 54 mg calcium; 1 mg iron; 8 mg magnesium;