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.
From EatingWell: May/June 2008
Yield: 16 pieces
Active Time: 15 minutes
Total Time: 30 minutes
- 1/2 cup reduced-fat mayonnaise
- 2 tablespoons 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
- 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.
- Spread 1 teaspoon on each slice of bread. Top each piece with a few shrimp and a lemon wedge.
- Make Ahead Tip: Cover and refrigerate the remoulade (Step 1) for up to 1 day. Cover and refrigerate the assembled smÃ¸rrebrÃ¸d for up to 8 hours.
Nutrition Per 2 pieces:
113 calories; 3 g fat (1 g sat, 0 g mono); 48 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 9 g protein; 1 g fiber; 304 mg sodium; 73 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 starch, 1 lean meat