Bite Sized Bay Shrimp Sandwiches with Citron Mayonnaise and Dill
When my mother came to visit me in Sweden, we were on the ferry between Helsingborg and Helsingør when I asked her if she wanted a snack. Fearing the worst kind of vending machine ferry food that you'd expect to find in the states, she was astonished when I returned with an open-faced sandwich piled high with sweet, fresh shrimp, a dollop of tart lemon mayonnaise and a frosty Tuborg to go with it.
These sandwiches are scrumptous.
Since then, this has been the anecdote that I use to explain the difference between Swedish and American expectations of food. Admittedly, the US ferry system is really trying to up it's cafe quality but I don't think they serve anything that would inspire a foreigner to write a blog post about it. Unless it was the bad kind of post, I suppose...
Sliced Bread
Fresh, steamed bay shrimp or pink shrimp - the smaller the better
1-2 Tbl lemon juice (adjust to taste)
1/4 Cup mayonnaise
Fresh Dill
Butter
Lightly butter the bread
Mix the mayonnaise and lemon juice (optionally add finely chopped fresh dill)
Put a dollop of mayonnaise on the corner of the bread
Pile as high as you can with shrimp.
Poke dill sprigs in as a garnish, or chop the dill and sprinkle on top
Optionally you can add flat slices of hardboiled egg, cucumber and lettuce under the shrimp but I think it competes too much with the delicate flavor of the shrimp and lemon.
The full-size, fork-and-knife version
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