Nordic Shrimp Toast

A protein-packed snack or part of lunch.

  • Preparation Time30 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
1 teaspoon whole coriander seed, toasted
5g fresh dill fronds plus 2 sprigs
1 lemon, zested and halved
Kosher salt and freshly ground black pepper
230g small shrimp, peeled, deveined and tails removed
90g cream cheese, at room temperature
145ml 2 percent Greek yogurt
4 slices pumpernickel bread, toasted
Persian cucumber, very thinly sliced into half moons
3 radishes, very thinly sliced into half moons
  1.      Bring a medium saucepan of water to a boil. Add the coriander, 2 dill sprigs, half of the lemon zest and 1 teaspoon each salt and pepper. Let boil for 1 minute, remove the saucepan from the heat, add the shrimp and cover the pot. Let the shrimp sit, covered, until cooked through, about 2 minutes. Drain the shrimp and chill in ice water. Once chilled, remove and blot dry. Refrigerate until ready to use.     
  2. Chop 2 tablespoons dill fronds and add it to a small bowl along with the juice of half the lemon and the remaining zest. Add the cream cheese and yogurt to the bowl and stir to combine. Spread each slice of toast with the cream cheese mixture.     
  3. Lay as many shrimp as will fit flat between 2 plastic deli container lids; the tops of the lids should be facing each other. Making a fist, press down on the top lid to keep the shrimp in place. Position a sharp knife between the narrow opening of the lids and use a sawing motion to slice the shrimp in half at one time. Repeat with the remaining shrimp. Alternatively, slice on a cutting board.     
  4. Arrange the shrimp (cut-side down), cucumber and radish slices in overlapping decorative rows -- think fish scales -- to cover each toast. Sprinkle each with the remaining dill fronds.