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
- 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.
- Cut bread into rounds, using a 2-inch cookie cutter.
- 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.
- 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.
