This dish is based on a very traditional Scandinavian dish. Toast with shrimp, dill and mayonnaise. It was created by a popular Swedish restaurateur, Tore Wretman, just after the second world war and named after a fishing port in Denmark. I wanted to create something new and decided to add cucumber, chili, mango and blueberries.
All my recipes are for two servings.
- 1 cup (240 ml) cooked, peeled shrimp
- 1/2 cup (120 ml) low-fat mayonnaise
- 1/3 cup (80 ml) sour cream
- 1 twist from your black pepper mill
- 1/2 teaspoon chili paste
- 1 tbs chopped dill
- 4 small slices of rye or whole wheat bread
- 2 tbsp blueberries
- 2 tbsp mango chunks
- 1/4 cucumber
- 1/4 red onion
- 1/2 lemon
Ho to prepare:
If you use frozen shrimp, bring the shrimp to room temperature 2 hours before cooking. Then they are cold but not frozen. Mix the shrimp with mayonnaise and sour cream. Season with black pepper, dill and chili. Chop the onion into small and thin pieces. Peel and cut the cucumber into 2″ (5 cm) long thin slices. Add these to the shrimp and mayonnaise mixture. Slice the lemon half into thin slices. Cut the mango into small chunks.
Toast the bread slices. Divide the bread between two plates. Add the lovely shrimp mixture on the bread. Add mango chunks. Top with blueberries. Add lemon slices on the plates. Enjoy a juicy, tasty and delicious lunch or first course of dinner.