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Baby shrimp and tangy lemon top thinly sliced rye bread in this easy Danish appetizer. Smørrebrød—which translates in Danish to "buttered bread"—are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smørrebrød, perfect for entertaining.
Make Ahead Tip: Cover and refrigerate the remoulade for up to 1 day. Cover and refrigerate the assembled smørrebrød for up to 8 hours.
- 1/2 cup reduced-fat mayonnaise
- 2 tablespoons finely chopped shallot
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chopped capers
- 16 slices cocktail-size thin rye or pumpernickel bread
- 9 ounces cooked salad (or baby) shrimp
- 1 lemon, cut into paper-thin wedges
Combine mayonnaise, shallot, parsley, mustard and capers in a small bowl; cover and refrigerate for at least 15 minutes (or up to 1 day) to blend flavors.
Spread 1 teaspoon on each slice of bread. Top each piece with a few shrimp and a lemon wedge.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
113 calories; 3g total fat; 1g total saturated fat; 48mg cholesterol; 304mg sodium; 13g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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