This one’s an oldie, but a goodie from the archives and it felt like it was about time to bust it back out for all of you. Scandinavian food is still the rage these days and as it should so happen, one of my favorite lunch dishes is a Norwegian staple; the classic open face shrimp sandwich. Few dishes tend to be as cooling and refreshing a way to beat the summer heat that this.
One of my favorite parts of this dish is that’s it’s almost entirely open to interpretation. Traditionally, small shrimp are tossed in a dressing of mayo, dill, and a bit of lemon juice, but beyond that, you can really do what you want. In fact, for my personal interpretation on this particular dish, I opted to use imitation crab meat. Hopefully all of you haters won’t be too quick to judge me because remember, I have a shellfish allergy and can only tolerate shrimp in small doses and I can’t at all have real crab or lobster. I don’t want that to prevent from indulging in one of the world’s great sandwiches, so instead, I substitute in the fake stuff and I can go to town. In fact, I encourage you to play with this dish and make it your own. Use small salad shrimp like they do in Norway or use giant prawns. Use real crab. Use lobster. Try it with smoked salmon. Cubed salmon. Whatever you do, just try it.
This recipes makes enough for at least 4 sandwiches.
- 1 lbs Imitation Crab (or other shellfish of choice)
- 1 tablespoon Fresh Squeezed Lemon Juice
- 2 tablespoons Real Mayo
- 2-3 Green Onions, chopped
- 1 Raddish, thinly sliced
- 1 Ripe Tomato, sliced
- 4 Hard-boiled Eggs, sliced
- Your Favorite Wheat Bread
- Add the seafood, lemon juice, onions and mayo to a bowl and mix. The more mayo you add, the more creamy your mixture will be.The converse is also true.
- Season with salt and pepper.
- Place bread on a plate and top with arugula.
- Place a big sized spoonful of the seafood mixture on top of the arugula.
- Garnish with tomatoes, radishes, and hard-boiled egg slices