This recipe is inspired by the open-faced sandwiches that are so popular in Sweden.

Serves 4

  • 8 rye crisp flatbreads
  • 4 hard-boiled eggs, sliced
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 3 tablespoons minced fresh dill
  • 2 tablespoons lemon juice
  • 8 ounces small salad shrimp
  1. Create a single layer of egg on each of the rye crisp breads. Set aside.
  2. In a small bowl, whisk together the mayonnaise, mustard, dill and lemon juice. Stir in the shrimp.
  3. Top each crisp bread with an equal portion of the shrimp mixture. Serve open-faced, with a dill or caper garnish if desired.

Per serving:

Calories: 388 I Fat: 12 g I Protein: 22 g I Sodium: 384 mg I Fiber: 9 g I Carbohydrates: 47 g I Sugar: 2 g

Cooking tip: Keep herbs fresh by storing them in a glass of water in the refrigerator. Clip off the ends as needed.

from, The Everything Whole Foods Cookbook, by Rachel Rappaport

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