This is another classic Swedish appetizer which I love so much that it's not only made its way onto our holiday table, but is something I'll frequently make for lunch or dinner. Traditionally its served over a buttered toast and calls for a fair amount of mayonnaise. I try to make it a little healthier by serving on plain toast or a bed or arugula salad, and also by mixing whole-fat plain greek yogurt into the mayonnaise. Also, normally it doesn't call for onion, but I like to add a little red onion finely chopped to give the salad more color and a little extra flavor. It's really important that you use fresh (not dried) dill for the best results.
Ingredients:
2 cups peeled, cooked shrimps (I usually use the small frozen shrimp and let them thaw overnight in fridge).
1/4 cup finely chopped red onion
2-3 tbsp mayonnaise
2-3 tbsp whole-fat plain greek yogurt
1 bunch fresh dill (roughly 2 tbsp), finely chopped
1 lemon, sliced into wedges
salt
optional: sprinkle some salmon roe on top at the end
Directions:
1. Chop the peeled, cooked shrimp in halves or thirds based on the size of shrimp you're using, and place into a large mixing bowl.
2. Finely chop the red onion and add it to the chopped shrimp
3. Add the mayonnaise, greek yogurt, chopped dill (save a few springs to add at the very end), juice from half the lemon, and a touch of salt to taste. Mix well.
4. Put in the fridge for 10-20 minutes before serving on top of warm toast. To serve it the traditional Swedish way, add a spoon of salmon roe and fresh sprig of dill on top of each toast at the end. Lastly, add a lemon wedge on the plate for squeezing on top as desired.
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