Shrimp Rolls À La Russe

• 6-8 King's Hawaiian Mini Sub Rolls {Hot dog buns would work, too.}
• 1 lb. Cooked, peeled shrimp, tails removed and discarded, roughly chopped
• 1 c. Boiled, Peewee Yukon potatoes, quartered
• 1/2 c. Frozen green peas, thawed
• 1/4 c. Creme fraiche
• 1/4 c. Fresh dill, chopped
• 1/4 c. Fresh chives, finely chopped
• 1 t. White wine vinegar
• 1/2 t. Lemon juice
• 1/2 t. Garlic powder
• 1/2 t. Onion powder
• Butter {A few tablespoons to toast the rolls}
• Kosher salt

1. In a mixing bowl, toss the shrimp, potatoes, green peas, dill and chives in a bowl. Season with a little bit of kosher salt.
2. Next, stir in the creme fraiche, vinegar, lemon juice, garlic and onion powders. Give a quick taste and season with any more salt, if needed. You can also add more creme fraiche if the salad is a little too dry for you.
3. In a large skillet, add one tablespoon of butter and bring to medium high heat. Toast the rolls, white side down, until they turn a golden brown. Season the rolls with a little salt, then load them with the shrimp salad. Top with any additional dill and/or chives and serve.

sub rolls, shrimp, potatoes, frozen green peas, creme fraiche, fresh dill, fresh chives, white wine vinegar, lemon juice, garlic, onion powder, butter, kosher salt

Taken from food52.com/recipes/29864-shrimp-rolls-a-la-russe (may not work)