Shellfish on rye bread

Skaldjur på rågbröd

Shellfish on rye bread

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

Summary

Tips

• 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.

Ingredients

6 tbsp   mayonnaise
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

Method

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.

Downloads

  printer version.pdf

  phone & tablet version.pdf

Horizontal-Yellow-line

SwedishFood.com

SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:

 Facebook logoTwitter logoPinterest logo

John Duxbury
Editor and Founder