Shrimp Salad with Fennel and Herbed Cream Cheese on Brioche

• 1/4 cup thinly sliced fennel
• 2 teaspoons olive oil
• Pinch of salt
• Herbed Cream Cheese
• 8 slices brioche or good-quality bread, or 4 soft rolls
• 1/2 pound boiled shrimp, peeled and chopped
• 1/4 cup chopped or sliced celery hearts
• 2 tablespoons cream cheese, or light cream cheese, softened
• 1/4 cup Mayonnaise (p. 181), or light mayonnaise
• 1/2 teaspoon grated lemon zest, and a squeeze of lemon juice
• 1 teaspoon each chopped fresh tarragon, dill and/or parsley, and chervil
• 1 tablespoon finely chopped scallion
• Salt and pepper
• Hot sauce

1. In a small bowl, toss the fennel with the olive oil and salt.
2. Spread a little herbed cream cheese on each slice of brioche.
3. Divide the shrimp, celery, and fennel equally among the sandwiches, gently close, and serve.
4. Using a fork, mash the cream cheese in a small bowl and whisk or stir in Mayonnaise.
5. Mix thoroughly, then add lemon zest and juice, herbs, and scallion, and taste.
6. Season with salt, pepper, and hot sauce.

fennel, olive oil, salt, cream cheese, bread, shrimp, cream cheese, mayonnaise, lemon zest, fresh tarragon, scallion, salt, sauce

Taken from www.epicurious.com/recipes/food/views/shrimp-salad-with-fennel-and-herbed-cream-cheese-on-brioche-383472 (may not work)