Swedish Shrimp Salad Sandwich
Servings: 2 sandwiches
Ingredients
For the dressing
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream, creme fraiche or plain greek yogurt (I used yogurt)
- 3 tablespoons or more chopped fresh dill save some for garnish
- 1 tablespoon finely chopped onion
- dash of hot sauce (I used tabasco)
- a generous squeeze of lemon
- salt and pepper to taste
For the rest
- 1 pound 500 grams medium shrimp, cooked and peeled
- 2 slices brown bread or pumpernickel or rye
- 2 hard boiled eggs sliced
- jarred asparagus spears
Instructions
- Stir the dressing ingredients together in a bowl large enough to hold the shrimp.
- Taste and adjust the seasoning.
- Stir in the cooked shrimp and transfer to the fridge for a half an hour.
- To serve, use a slotted spoon to remove the shrimp from the dressing.
- Toast the bread if you like then arrange on a plate and spread some of the extra dressing on the bread.
- Arrange the sliced hard boiled eggs and asparagus on top then pile the shrimp salad high. Garnish with dill. Serve with a knife and a fork.