Shrimp Mini Smorrebrod
Baby shrimp and tangy lemon top thinly sliced rye bread in this easy Danish appetizer. Smorrebrod--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 smorrebrod, perfect for entertaining.
Ingredients
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1/2 cup reduced-fat mayonnaise
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2 tablespoons finely chopped shallot
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1 tablespoon finely chopped fresh parsley
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1 teaspoon Dijon mustard
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1/2 teaspoon chopped capers
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16 slices cocktail-size thin rye or pumpernickel bread
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9 ounces cooked salad (or baby) shrimp
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1 lemon, cut into paper-thin wedges
Directions
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.
2.
Spread 1 teaspoon on each slice of bread. Top each piece with a few shrimp and a lemon wedge.
Tip:
MAKE AHEAD TIP: Cover and refrigerate the remoulade (Step 1) for up to 1 day. Cover and refrigerate the assembled smorrebrod for up to 8 hours.
Nutrition information
Calories 113, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 48 mg, Sodium 304 mg, Carbohydrate 13 g, Fiber 1 g, Protein 9 g, Potassium 73 mg. Exchanges: Starch 1,Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
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