This starter, named for a fishing port in northern Denmark, was created by Swedish restaurateur Tore Wretman in 1958. Its appeal remains fresh and modern. If there is an Ikea near you, swing by to pick up the precooked small Swedish shrimp available there; they are a real taste of Sweden.
- Total Time:
- Yield: Makes 16 toasts
Source: Martha Stewart Living, January 2013
- 3 1/2 tablespoons mayonnaise (preferably Swedish)
- 3 1/2 tablespoons creme fraiche
- 3 tablespoons finely chopped fresh dill, plus dill sprigs, for garnish
- 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground white pepper
- 1 pound precooked peeled small shrimp (preferably Swedish) or rock shrimp, patted dry and cut into 1/2-inch pieces if large
- 2 tablespoons unsalted butter, divided
- 4 slices white Pullman bread, crusts removed, bread cut into 4 triangles
- 4 ounces golden whitefish caviar (paramountcaviar.com), for garnish
- 16 lemon wedges, for serving
Stir together mayonnaise, creme fraiche, chopped dill, lemon juice, salt, and pepper in a medium bowl until well combined. Stir in shrimp.
Melt 1 tablespoon butter in a skillet over medium-high heat, and saute half the bread triangles until golden brown and crisp. Transfer to a plate, and saute remaining bread in remaining tablespoon butter.
Spoon a generous amount of shrimp mixture onto toasts. Top each toast with caviar, and garnish with dill sprigs. Serve with lemon wedges. Shrimp mixture can be refrigerated 1 day.