1 lb peeled shrimp - reserve a few to garnish finished dish
1/4 c mayonnaise
1/4 c crème fraiche
3 Tbsp chopped fresh dill (do not use dried)
1/2 Tbsp fresh-squeezed lemon juice
salt and white pepper to taste
4 slices white bread
3 oz. whitefish caviar
If shrimp are large, chop into small pieces. Combine with mayonnaise, crème fraiche, dill, lemon juice, salt and pepper.
Sauté bread in butter until golden (or toast in toaster).
Cut toasted bread into easily handled pieces - in half or in triangles.
Put a dollop of shrimp mixture on each toast piece. Top with caviar and a peeled shrimp. Serve with a lemon slice alongside.
Submitted by Gretchen Grant Contributed on: and modified on Monday July 3rd, 2006