Shellfish on rye bread
Skaldjur på rågbröd
This is an easy and attractive appetiser for a party. It can be made with any combination of shellfish such as prawns (shrimps), crayfish, crab or lobster. It is popular at anytime of year although it is especially nice in the summer.
I like to use some crème fraîche as well as mayonnaise with the mixture as it gives it a slightly sharper, less oily taste. I also like to use some good quality rye bread: try our recipe for lätt tågbröd (light rye bread) or danskt rågbröd (Danish rye bread), both of which work well with this. John Duxbury
• The mixture can be prepared in advance, but it is best if you leave finishing it off for as long as possible so that the bread doesn’t become soggy.
• If possible, allow the shellfish to drain on paper towels, otherwise the filling can end up too thin.
|6 tbsp||créme fraîche|
|1 tbsp||freshly chopped dill|
|1||lemon, juice and zest|
|250 g||(8 oz)||shell fish, peeled weight|
|salt and freshly ground white pepper|
|2-4||slices of lightly buttered rye bread|
|1 tbsp||chives, finely chopped|
|2||lemon slices cut into 16 small wedges|
1. Mix the mayonnaise, crème fraîche, dill and lemon zest.
2. Roughly chop the shell fish, but leave a few larger pieces.
3. Gradually add the mayonnaise until you have a nice consistency. (You might not need it all.)
4. Add lemon juice, salt and pepper to taste.
5. When ready to serve, trim the crusts from the bread and cut the bread into 16 small pieces.
6. Pile the mixture onto the bread pieces and garnish with chopped chives and small pieces of lemon.
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