ZWT7 Switzerland. This is a very festive and popular starter. It's not cheap - both good shrimps, preferably from the waters around Smögen island and good roe are required. But if you are looking for that special starter for a special occasion, then this is very elegant, good-looking and delicious. This beautiful appetiser was developed by Dr Tore Wretman (1916-2003), who served a version of this dish in his Stockholm restaurant in 1958. Posted on http://nami-nami.blogspot.com
- 4 slices of good-quality white bread, crusts removed
- butter (for frying)
- 0.66 lb peeled cooked shrimp (fresh is best) or 0.66 lb prawns (fresh is best)
- 5 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 -3 tablespoons finely chopped fresh dill (and extra for garnishing)
- 0.22-0.33 lb fish roe (bleak or whitefish)
- one lemon, quartered
- Melt the butter on a frying pan and sauté the bread slices on both sides until golden. Place on a kitchen paper to drain excess fat.
- Drain the shrimps, cut into smaller pieces (optional; I left them whole, as they look prettier).
- Mix mayonnaise, mustard and dill, fold in the shrimps. Taste for seasoning - if necessary, add some salt and pepper.
- Spoon the mixture on top of the bread slices.
- Garnish with a large spoonful of caviar and some dill. Serve with a lemon quarter.