Created by Swedish restaurateur Tore Wretman (1916-2003) in the 1950's
Rate this recipe!
| Prep Time | 10 minutes |
| Servings |
people
|
Ingredients
- 150 g Shrimp medium size, scandinavian style, peeled
- 4 tbsp Mayonnaise
- 2 tbsp Dill fresh, finely chopped
- 2 tbsp Roe red caviar from bleak, catfish, lumpfish or similar
- 5 drops Lemon Juice
- 2 dashes Tabasco or similar hot sauce
- 1 tsp Lemon zest
- Black pepper freshly ground, to taste
Ingredients
|
Rate this recipe!
|
Instructions
- Make sure that shrimps are dry by draining them well and leave them for a while on folded paper napkins. Pat if necessary
- In a medium bowl, stir together lemon juice and zest, mayonnaise, 1 tbsp roe, and dill until well combined
- Use a soft spatula to gently fold in shrimps and add Tabasco and pepper as to recipe or to taste
- Spoon a generous amount of the mixture onto toast/fried bread and garnish with a dollop of caviar, a sprig of dill and a lemon wedge
Recipe Notes
To make sure that the mix remains its mayo-texture, drain the shrimps well if you buy them in a jar or frozen. If you buy fresh shrimp and peel them yourself it is less of a problem. A too liquid/soft mix does not quite cut it so be careful.
If you can only find bigger shrimp, cut them in half. Avoid small shrimps, they are tasteless and mushy
1 tbs of minced horseradish adds on a nice scent
Alternative ways to enjoy could be served in an avocado, as a canapé or in a baked potato
Share this Recipe
Recent Comments