Shrimp Mini Smorrebrod (Smorrebrod med Rejer)

Shrimp Mini Smorrebrod (Smorrebrod med Rejer)

0 Reviews
From: EatingWell Magazine, May/June 2008

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.

Ingredients 16 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • ½ cup reduced-fat mayonnaise
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • ½ teaspoon chopped capers
  • 16 slices cocktail-size thin rye or pumpernickel bread
  • 9 ounces cooked salad (or baby) shrimp
  • 1 lemon, cut into paper-thin wedges

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: 2 pieces
  • Per serving: 115 calories; 4 g fat(1 g sat); 1 g fiber; 14 g carbohydrates; 7 g protein; 9 mcg folate; 44 mg cholesterol; 2 g sugars; 0 g added sugars; 159 IU vitamin A; 2 mg vitamin C; 54 mg calcium; 1 mg iron; 428 mg sodium; 53 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 lean meat