Toast Skagen From Smorgasbord

• 1/2 lb shrimp, extra-small, precooked, cooled and peeled
• 3 tablespoons finely chopped fresh dill
• 1 tablespoon fresh lemon juice
• 2 teaspoons horseradish relish (page 145)
• 3 tablespoons mayonnaise (page 146)
• salt and fresh ground white pepper, for seasoning
• 1 tablespoon unsalted butter
• 4 small slice whole wheat bread or 4 small similar type bread
• TO FINISH
• 4 teaspoons whitefish eggs, roe or similar type of roe
• 1 sprig dill, for garnish

1. Cut the shrimp into smaller pieces.
2. In a medium-size bowl, mix together the dill, lemon juice, relish, and mayonnaise. Add the shrimp and gently mix together. Season with salt and pepper.
3. In a large skillet, melt the butter, then fry the bread slices until they are a nice color on both sides. You can also toast the slices in a toaster and butter each of them.
4. Arrange each toast on individual small plates. Divide the shrimp salad equally and spread it evenly on each toast. Top with the roe and garnish with a few sprigs of dill. Serve immediately.
5. Recipe courtesy of SMORGASBORD by Johanna Kindvall.
6. Get the book here: https://www.amazon.com/Smorgasbord-Swedish-Breads-Savory-Treats/dp/0399579095/.

shrimp, fresh dill, lemon juice, horseradish, mayonnaise, salt, unsalted butter, whole wheat bread, finish, whitefish eggs, dill

Taken from www.food.com/recipe/toast-skagen-from-smorgasbord-534502 (may not work)