4 servings
4 slices of white bread
320 g (11 oz) peeled shrimps (prawns)
4 tbs mayonnaise
1 tbs Dijon mustard
150 g (5 oz) whitefish roe
50 g (2 oz) fresh dill
1 lemon
butter
Preparation
Cut off the crusts of the bread slices. Sauté the bread golden brown on both sides in a little butter. Place on paper towels. If the shrimps are large, cut them into smaller pieces. Save four sprigs of dill for garnishes. Finely chop the rest of the dill and mix with the shrimps, mayonnaise and mustard. Apportion the mixture on the slices of sautéed bread. Shape the whitefish roe like eggs and place on top of each toast. Garnish each with a sprig of dill and serve with a slice of lemon.
Hope served this recipe as an appetizer by dividing the shrimp mixture between a platter of small baguette slices that had been sauteéd, 2-3 bites each. She started with 2 cups of shrimp.
My good friend, Hope, who came across the country with her husband in a school bus in the '60s to settle in Berkley and who is an amazing potter, working mostly in porcelain, brought these to book group, where they got raves and yummms from everyone.
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