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.
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