Open-face Sandwich with Shrimps and Dill Sprigs

As I wrote last time, I will be making open-face sandwiches for awhile. I believe that Danish Open-face sandwiches differ from other sandwiches because they are so beautiful. Take this Shrimp sandwich with just a sprig of dill and some lemon wedges.  If you take just a few minutes to place each shrimp carefully on the bread and not just toss them onto the bread, you will get a sandwich that will amaze and delight your guests. Many of my American friends and family say to me, you have to use a knife and a fork.  That is true, but this sandwich is also good as an appetizer. You wouldn’t eat an appetizer at a dinner party with your fingers, would you?

 

 

 

 

 

 

 

 

 

 

 

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Shrimps with Dill

Serves 4

4 slices of buttered white bread

6-8 oz. cooked baby shrimp depending on size of bread

2 tbsp. good mayonnaise (optional)

Garnish: 4 dill sprigs, 4 wedges of lemon

To assemble, arrange shrimps decoratively on the bread. The head and the tail of the shrimp should face in the same direction. If using, place ½ tbsp. mayonnaise in the center. Garnish with dill sprigs and lemons.

If you wish to make a dressing and not use mayonnaise, here’s a good cream that can be used with shrimps, salmon and fried fish.

Caper Cream  Makes 1 cup

½ cup mayonnaise

1/4 cup sour cream

2 tsp. capers

1 tbsp. chopped chives

2 tsp. lemon juice

1 tsp. lemon zest

salt and freshly ground pepper

To assemble, combine all ingredients and season with salt and pepper. Should be eaten the same day as sour cream in mayonnaise makes dressings watery and loose if it stands too long.

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