Scandinavian shrimp toast
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 250, total fat 6 G., saturated fats 105 G., proteins 15 G., carbohydrates 21 G., fiber 3 G., cholesterol 105 mg, sodium 630 mg, sugar 4 G.
Calories 250, total fat 6 G., saturated fats 105 G., proteins 15 G., carbohydrates 21 G., fiber 3 G., cholesterol 105 mg, sodium 630 mg, sugar 4 G.
These beautiful toasts are filled with all the flavors of Scandinavian cuisine. Toasted slices of black bread, spread with cream cheese, are topped with neat, alternating rows of shrimp, cucumber slices, and radishes, all sprinkled with fresh dill. This recipe features two shrimp hacks. First, to ensure tender and firm shrimp, don't boil them; instead, soak them in boiling water for a few minutes. The second hack allows you to cut them in half in one go. To do this, prepare two clear plastic container lids and a sharp knife. These healthy toasts are rich in protein and fiber and make a great mid-day snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tsp whole coriander seeds, toasted
- 1/4 cup fresh dill + 2 sprigs
- 1 lemon, grate the zest and cut in half
- 220 rubles for small shrimp, peeled, deveined and tailed
- 0.5 cups cream cheese, room temperature
- 0.5 cup Greek yogurt, 2% fat
- 4 toasted pumpernickel slices
- 1 cucumber, sliced into thin half-moon slices
- 3 radishes, sliced very thinly into half-moon slices
- Special equipment: 2 plastic container lids (optional)
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Recipes with similar ingredients: shrimps, cream cheese, yogurt, cucumbers, radish, dill, lemon, black bread, coriander
Cooking the dish according to the recipe:
- Bring a medium saucepan of water to a boil. Add the cilantro, 2 sprigs of dill, half the lemon zest, and 1 teaspoon each of salt and black pepper. Cook for 1 minute, remove from heat, add the shrimp, and cover with a lid. Let the shrimp sit, covered, until tender, about 2 minutes. Drain the shrimp and cool them in ice water. Once cool, pat them dry with paper towels. Refrigerate until ready to use.
- Chop 2 tablespoons of dill and add it to a small bowl along with the juice of half a lemon and the remaining zest. Add the cream cheese and yogurt to the bowl and mix well. Spread the cheese spread on each slice of toast.
- Place as many shrimp as will fit between two plastic container lids, with the tops of the lids facing each other. Press down on the top lid with your hand to keep the shrimp in place and prevent them from sliding. Insert a sharp knife between the lids and, using a sawing motion, cut all the shrimp in half at once. Repeat with the remaining shrimp. Alternatively, cut the shrimp in half on a cutting board.
- Arrange the shrimp (cut-side down), cucumber, and radish slices, overlapping slightly like fish scales, on each piece of toast to completely cover. Sprinkle each piece with the remaining dill.
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