Open-Faced Shrimp Salad Sandwich Recipe

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup crème fraîche
• 3 tablespoons finely chopped red onion
• Zest of 1 medium lemon
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 pound small shrimp, peeled and deveined
• 1/2 cup small-dice radish
• 3/4 cup seeded, small-dice English cucumber
• 4 slices toasted dark rye bread or homemade

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a pan of water to a boil, add the shrimp and cook 1 to 2 minutes until opaque and an instant-read thermometer reads 145°F (63°C). Drain, cool, then chop into small pieces.

2. In a medium bowl, whisk the crème fraîche, lemon zest, lemon juice, Dijon mustard, granulated sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

3. Stir in the finely chopped red onion and fresh dill.

4. Add the chopped shrimp, small-dice radish and small-dice cucumber, then fold gently until evenly coated. Season with more salt and pepper to taste.

5. Cover and refrigerate for 30 minutes so the flavors meld and the salad chills.

6. Toast the rye bread slices if not already toasted. Spoon the shrimp salad generously onto each slice and serve open-faced.