Smørrebrød (Danish breadcrumbs) with salmon and prawns

Name: Smørrebrød (Danish breadcrumbs) with salmon and prawns
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 100 g Arctic sea shrimps, cooked (refrigerated); 1/2 bunch Dill; 1 TABLESPOON Lemon juice; 35 g Baby spinach leaves; 4 discs Sandwich toast bread; 4 TABLESPOONS Butter; 200 g Smoked salmon, sliced; 8 TSP Horseradish (glass); 7-10 Tbsp small lemon wedges

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 8

100 g Arctic sea shrimps, cooked (refrigerated)
1/2 bunch Dill
1 TABLESPOON Lemon juice
35 g Baby spinach leaves
4 discs Sandwich toast bread
4 TABLESPOONS Butter
200 g Smoked salmon, sliced
8 TSP Horseradish (glass)
7-10 Tbsp small lemon wedges

Directions

1
Wash and drain the prawns. Wash the dill and shake dry. Pluck the pennants and chop finely, except for something to garnish. Mix prawns with lemon juice and dill. Wash the spinach and drain well. Cut bread slices diagonally in half, brush with butter
2
Cut salmon into wide strips and mix into the prawns. Spread the spinach on the breads. Add the salmon and prawn mixture. Place 1 teaspoon of horseradish on each. Garnish with lemon wedges and set aside dill