Shrimp Mini Smørrebrød (Smørrebrød med Rejer)

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Shrimp Mini Smørrebrød (Smørrebrød med Rejer)

Shrimp Mini Smørrebrød (Smørrebrød 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.

Serves 16

Prep Time 15 min

Total Time 30 min.

Ingredients

  • 1/2 cup reduced-fat mayonnaise
  • 2 tablespoon finely chopped shallot
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/2 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

Cooking Directions

Step 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.

Step 2

Spread 1 teaspoon on each slice of bread. Top each piece with a few shrimp and a lemon wedge.


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