Swedish Shrimp Salad on Rye Toast

Chef: Susanne Fullerton, Fullerton Wines

Wine Pairing: Fullerton Five FACES Chardonnay

A lovely nibble, particularly in spring and summer, paired with the bright lemon curd and brioche flavours found in Fullerton’s Five FACES Chardonnay.

Ingredients

• Bay Shrimp 2 1/2 cups, peeled and cooked
• Red Onion finely chopped, 2 Tbs
• Chives 12, finely chopped (about 1 Tbs)
• Dill 10 sprigs, chopped (about 2 Tbs)
• Mayonnaise 3 Tbs, plus extra if needed
• Grated Zest of 1/2 Lemon
• Lemon Juice 1 Tbs
• Rye Sandwich Bread 8 to 12 slices
• Butter 2 Tbs (divided)
• Whitefish Roe 2 oz
• Lime or Lemon 3 thin slices, each quartered into small triangles, for garnish

Cook It

1. Combine shrimp, onion, chives, and dill in a medium bowl. Stir in mayonnaise, adding more if needed, until the mixture holds together. Add lemon zest and juice.
2. Cut bread into rounds, using a 2-inch cookie cutter.
3. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add a single layer of bread and toast on both sides until golden. Repeat with the remaining butter and bread.
4. To serve, spoon a mound of shrimp salad onto each toast. Top each with about 1/2 teaspoon whitefish roe. Garnish with the small slices of lime (or lemon).

Recipe copyright © 2023 by Fullerton Wines.