Danish shrimp sandwich PDF Print E-mail

Danish Shrimp Sandwich (Reje Mad)

Several slices of dark rye, thinly sliced
Unsalted butter
1 head Boston or butter lettuce
Good-quality mayonnaise (about 2 tablespoons)
6 to 8 large cooked shrimp
Thinly sliced lemon
Watercress or dill for garnish

Butter several slices of bread, cutting in half if slices are very large. Top each with leaf lettuce so that it extends over sides of bread. Top lettuce with generous lump of mayonnaise, about 1 teaspoon.

Place 2 large shrimp beside each other on top of mayonnaise, so mayonnaise holds them in place. Put another dab of mayonnaise on top, followed by thin twist of lemon and sprig of watercress or dill for color.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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