Swedish Shrimp Open-Face Toast

Ingredients

• 8 oz large shrimp, cooked and peeled
• 4 slices Swedish or rye bread
• 2 tablespoons unsalted butter, softened
• 3 tablespoons full-fat Greek yogurt
• 2 tablespoons mayonnaise
• ½ tablespoon fresh lemon juice
• 2 tablespoons red onion, finely diced
• 1 tablespoon fresh dill, chopped
• 2 tablespoons Swedish caviar or lumpfish roe
• ¼ teaspoon fleur de sel or sea salt
• ⅛ teaspoon freshly cracked black pepper

Instructions

1. 1

   Pat 8 ounces of cooked shrimp completely dry with paper towels — removing excess moisture prevents a watery salad. Slice the shrimp in half lengthwise, leaving 4 whole for garnish, then roughly chop the remaining halves into bite-sized pieces.

2. 2

   Finely dice 2 tablespoons of red onion into pieces no larger than a grain of rice — you want the flavor present but not overpowering. Chop 1 tablespoon of fresh dill into small, even pieces.

3. 3

   In a small bowl, whisk together 3 tablespoons of full-fat Greek yogurt, 2 tablespoons of mayonnaise, and 0.5 tablespoon of fresh lemon juice until smooth. Fold in the chopped shrimp, diced red onion, and dill. Season with 0.25 teaspoon of fleur de sel and 0.125 teaspoon of freshly cracked black pepper. Taste and adjust lemon juice or salt as needed — the mixture should taste bright and slightly tangy.

4. 4

   Place 4 slices of Swedish or rye bread in a toaster and toast until golden and crisp, about 2-3 minutes — the bread should be firm enough to support the creamy topping without becoming dry. You should hear a gentle crackling sound and smell the toast browning.

5. 5

   Immediately butter each warm toast slice with 0.5 tablespoon of softened unsalted butter, spreading it evenly to the edges. The heat of the toast will melt the butter and help the flavors meld.

6. 6

   Divide the shrimp salad evenly among the 4 toast slices, spooning about 3 tablespoons onto each slice and spreading gently with the back of a spoon to create a slight mound. Top each toast with 0.5 tablespoon of Swedish caviar or lumpfish roe, distributing it evenly. Garnish each with one whole reserved shrimp placed on top, and finish with a small pinch of fresh dill.

7. 7

   Serve immediately on a chilled plate — the contrast between the warm toast, cool shrimp salad, and briny caviar is essential to this dish. Eat within 2-3 minutes while the toast is still crisp.

Tools you’ll need

• paper towels
• cutting board
• chef's knife
• small mixing bowl
• whisk
• toaster
• butter knife
• serving plate

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