Canapés or Toast with an easy Shrimp salad

A simple elegance that is surprisingly good despite its few ingredients. It's a timeless classic that combines crispy toast with a creamy and tasty shrimp salad. This recipe is the perfect solution for any occasion when you need to whip something up quickly. Serve as a hors d'oeuvre with the drink, as an appetizer or as a tapas.

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You will need

6.17 oz shallots, peeled weight, finely chopped

8.47 oz shrimp, peeled weight, chopped (reserve at least 1 whole shrimp/canapé or toast for decoration)

2/3 cup of homemade or Hellman’s mayonnaise

Slices of dark rye bread or white bread, edges cut off square or punched out round pieces (size depending on whether it is to be served as snacks or appetizer)

Butter for frying

Decoration

1 or more peeled whole shrimp/canapé or toast

1 sprig of dill/canapé or toast

1 lemon, sliced or divided slices

Vendace roe or other optional roe (can be omitted)

Mixed crispy salad leaves

Créme de Balsamico

High-quality olive oil

Sea salt

Freshly ground black pepper

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How to make it

1. Chop the shallots and put them in cold water, preferably with ice in it. This makes the onions crisp and less sharp in taste.

6.17 oz shallots, peeled weight, finely chopped

2. Chop the shrimp but reserve one or more whole shrimp for decoration. Mix the chopped shrimp with the mayonnaise.

8.47 oz shrimp, peeled weight, chopped (reserve at least 1 whole shrimp/canapé or toast for decoration)

2/3 cup of homemade or Hellman’s mayonnaise

3. Drain the water from the onion and dry it with a paper towel. Add the onion to the shrimp and mayonnaise mixture.

4. Cut off the edges and punch out rounds or squares of the bread. Size depending on whether they are to be served as canapés or appetizer.

Slices of dark rye bread or white bread, edges cut off square or punched out round pieces (size depending on whether it is to be served as snacks or appetizer)

5. Heat up a frying pan and fry the bread crispy on both sides.

Butter for frying

6. Sprinkle a little mixed salad on individual plates (if it is to be served as an appetizer) or a serving dish for canapés. Put the bread slices and top with shrimp salad.

Mixed crispy salad leaves

7. Decorate the canapés or appetizer toast with peeled shrimp, dill, lemon, and optionally roe.

1 or more peeled whole shrimp/canapé or toast

1 sprig of dill/canapé or toast

1 lemon, sliced or divided slices

Vendace roe or other optional roe (can be omitted)

8. Drizzle Créme de Balsamico and olive oil over the salad leaves and sprinkle with sea salt and freshly ground black pepper.

Créme de Balsamico

High-quality olive oil

Sea salt

Freshly ground black pepper

Tip: Save the shells and heads from the shrimp. Put them in a bag and freeze until you have enough to make a seafood stock.

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