EGG AND SHRIMP CANAPÉ
white bread slices
lettuce (eg butterhead)
2 hard-boiled eggs
cooked and shelled small northern shrimps (Pandalus borealis)
Peel and slice the eggs. Cut off the crusts from the bread slices and butter them. Season the mayonnaise with some lemon juice and chopped dill.
Place some lettuce on the bread and arrange the egg slices in rows on the opposite corners of the bread.
Spread a thick layer of mayonnaise between the eggs and top it with a big pile of shrimps. You can also mix the shrimps with the mayonnaise, if you like, and spread this mixture between the rows of egg.
Garnish with a lemon wedge or slice and some dill sprigs or chopped dill. Depending on its size, serve the canapé as a cocktail, lunch or evening snack.
Recipe source: family recipe/traditional Nordic recipe.