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.

Joyce Hendley
Source: EatingWell Magazine, May/June 2008

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Recipe Summary

total:
30 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

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.

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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

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.