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
Ingredients
Directions
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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.
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Spread 1 teaspoon on each slice of bread. Top each piece with a few shrimp and a lemon wedge.
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
1 starch, 1 lean meat