Shrimp Mini Smorrebrod (Smorrebrod med Rejer)
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.Advertisement
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.
1 starch, 1 lean meat