16 oz 50 count size cooked shrimp, peeled and deveined and tails cut off
4T mayonnaise
2T lemon juice plus zest of half a lemon
2 tsp. ground yellow mustard seed
1 tsp. dried dill
1 tsp. shallot salt
1T fresh dill fronds, plucked
6 oz whitefish roe (preferably Swedish/Danish)
ground black pepper and finishing salt for garnish if desired
6 lemon wedges
Instructions
In large nonstick pan, heat butter over medium heat until melted. Saute bread on both sides until
golden, adding additional butter if needed and browning in batches if needed so pan is not
overcrowded. Place bread on paper towels to drain excess butter and set aside.
Rinse shrimp in cold water and drain well in colander. Chop to bite size pieces and place in
medium size mixing bowl.
In small bowl, combine mayonnaise, lemon zest, lemon juice, dried mustard, dried dill and
shallot salt. Mix well to combine.
Pour mayonnaise/dressing mixture over shrimp and toss well to coat.
Pile shrimp in equal portions onto each of the toasts and top each with 1 oz. whitefish roe.
Garnish with dill fronds and serve with lemon slices to squeeze over top.
Originally Submitted
8/12/2016
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