Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
613
Calories
56g
Protein
32g
Fat
27g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Rye Bread | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Roe | not in our table | 0 |
| Caviar | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 seedless rye bread slices
- Butter
- 24 medium shrimp, cooked and chilled
- 1 tablespoon lemon juice
- 2 tablespoons mayonnaise
- 1-2 tablespoon fresh dill, finely chopped
- Butter Lettuce, coarsely chopped (I used Napa Cabbage this time)
- Salmon roe caviar
Directions
1
Heat a griddle on medium-high heat. Butter the bread slices on both sides.
2
Toast on a griddle for 1-2 minutes per side or until the toasts turn golden brown.
3
Meanwhile, mix shrimp, lemon juice, Mayonnaise, and dill in a bowl.
4
Top the toasts with the butter lettuce, shrimp mixture (about 4 shrimp per toast) and top each toast a teaspoon of caviar.
5
Category:Appetizer Recipes
Recipe sourced from
fandom