Name: Danish open-faced dilled shrimp sandwich
Yield: 4
Ingredients: 12 oz. rock shrimp, bay shrimp or small salad shrimp, cut into small pieces; 1 tablespoon lightly salted butter, softened (European style); 4 slices Danish thin-cut rye or multigrain bread, cut into 8 triangles; 8 small leaves butter lettuce or romaine lettuce; 2 small gherkins, finely chopped; ½ medium sized shallot, finely minced; 2 ½ ounces mayonnaise; 1 ½ ounces crème fraîche or sour cream; 2 tablespoons chopped fresh dill, plus 8 tiny sprigs for garnish; Sea salt and freshly ground black or white pepper, to taste; 8 very thin slices lemon, halved and then quartered; 4 grape or cherry tomatoes, cut in half lengthwise; Fresh dill, for garnish

Ingredients

Scale

For the shrimp

12 oz. rock shrimp, bay shrimp or small salad shrimp, cut into small pieces
1 tablespoon lightly salted butter, softened (European style)
4 slices Danish thin-cut rye or multigrain bread, cut into 8 triangles
8 small leaves butter lettuce or romaine lettuce
2 small gherkins, finely chopped
½ medium sized shallot, finely minced

For the dressing

2 ½ ounces mayonnaise
1 ½ ounces crème fraîche or sour cream
2 tablespoons chopped fresh dill, plus 8 tiny sprigs for garnish
Sea salt and freshly ground black or white pepper, to taste
8 very thin slices lemon, halved and then quartered
4 grape or cherry tomatoes, cut in half lengthwise
Fresh dill, for garnish

Instructions

Steam the shrimp in a well salted water with a bay leave for 1-2 minutes. Drain and cool the shrimp. Cut into small bite size pieces.
Meanwhile, spread a thin layer of butter on the bread. Add a lettuce leaf to each.
In a bowl, combine the shrimp, gherkins and shallots. Add the mayonnaise and crème fraîche and toss to combine. Stir in dill, salt and pepper. Mound about 1 tablespoon of shrimp on each sandwich; add a slice of lemon, a split tomato and tiny sprig of dill to each and serve.