Swedish Shrimp Toast with Dill, Horseradish and Roe

What you need

• 400 g (14 oz) cooked peeled cold-water shrimp, thawed if frozen
• 60 g (4 tbsp) mayonnaise
• 60 g (4 tbsp) crème fraîche
• 1 bunch fresh dill, a few sprigs kept for serving
• 1 tbsp fresh horseradish, finely grated, or 1 tsp from a jar
• 1 lemon, 1 tbsp juice, the rest sliced for serving
• salt, to taste
• black pepper, freshly ground, to taste
• 4 slices white sandwich bread
• 30 g (2 tbsp) butter
• 50 g (2 oz) vendace roe, or whitefish roe

Method

Restated from the original video

1. 1

   Drain the shrimp well in a sieve, pat them dry with paper towels and chop them roughly.

2. 2

   Stir the mayonnaise and crème fraîche together with 3 tbsp chopped dill, the horseradish and 1 tbsp lemon juice.

3. 3

   Fold in the shrimp. Season with salt and pepper and chill until serving.

4. 4

   Cut the crusts off the bread.

5. 5

   Melt the butter in a frying pan over medium heat. Fry the bread until golden and crisp, about 2 min per side.

6. 6

   Set a slice on each plate and pile the shrimp mixture on top.

7. 7

   Spoon a little roe over each toast and add a lemon slice and a dill sprig. Serve right away while the bread is still warm.

Imported from tasteline.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.