Smørrebrød aux crevettes

5 of a vote

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Prep Time 10

Type de plat Entrée, Plat principal

Cuisine danoise

Servings personnes

Calories 502 kcal

Ingredients

Instructions

Prenez des crevettes déjà cuites. Si elles sont trop grosses, il suffira de les couper en morceaux, ce que j’ai fait ici.
Mettez les crevettes dans un récipient, avec la crème, la mayonnaise, le jus de citron et l’aneth finement coupé. Salez et poivre à votre goût.
Mélangez bien, ajoutez un peu de zeste de citron si vous le souhaitez.
Coupez 4 belles tranches d’un pain de seigle scandinave. Faites griller les 4 tranches au grille-pain ou 7 minutes à four chaud (170°C).
Versez un quart des crevettes par tranche, surmontez le tout d’un quart d’avocat épluché et coupé en tranhes. Poivrez à nouveau, râpez un tout petit peu de zeste de citron bio puis dégustez sans attendre !

Nutrition

Calories: 502kcalCarbohydrates: 22gProtein: 21gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 204mgSodium: 999mgPotassium: 470mgFiber: 5gSugar: 2gVitamin A: 411IUVitamin C: 7mgCalcium: 117mgIron: 2mg

Keyword Shrimp, smorrebrod

Tried this recipe?Let us know how it was!

I’ve just returned from a very pleasant stay in Copenhagen, where the weather juggled bright sunshine and heavy snow! For lunch, I sampled the famous “smørrebrød”, Danish sandwiches made from rye bread and anything else you can imagine. I’m going to suggest several and I’ll start with the shrimp ones, which are really quick to prepare. This ultra-fresh version is delicious, with the dill and lemon flavouring these lovely slices of bread!

Recipe for 4 people:

500g cooked, peeled prawns
100g heavy cream
60g mayonnaise
a few sprigs of dill
one tablespoon lemon juice
a little organic lemon zest
1 lawyer
salt pepper
4 slices Scandinavian rye bread

Use pre-cooked shrimp. If they’re too big, just cut them into pieces, which is what I’ve done here.

Place the prawns in a bowl with the cream, mayonnaise, lemon juice and finely chopped dill. Add salt and pepper to taste.

Mix well and add a little lemon zest if you like.

Cut 4 slices of Scandinavian rye bread. Toast the 4 slices in a toaster or for 7 minutes in a hot oven (170°C).

Add a quarter of the shrimp per slice, topped with a quarter of the peeled avocado cut into slices. Season again with pepper, grate a tiny bit of organic lemon zest and enjoy!