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Swedish Shrimp Salad on Rye Toast

Serves 6-8

© by John Valls

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.


  • 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.