If you're still looking for a tidbit to serve on New Year's Eve, here is an easy solution.
In Sweden, raksmorgas, toasted bread topped with mayonnaise and piled high with shrimp, is a popular snack. Here, it’s miniaturized into a cocktail-size bite with zippy horseradish butter as the base with shrimp, hard-cooked egg, cucumber, arugula, and dill. You can buy thinly sliced, dense rye or pumpernickel bread in a brick-shape loaf at many specialty markets; Mestemacher is one popular brand. Be sure the jar of horseradish is fresh; the flavor deteriorates within a few weeks after opening. Buy shrimp already cooked and this hors d’oeuvre comes together quickly.
Now you've got something to nibble with a glass (or two) of champagne. A toast to you! With thanks for reading regularly or sporadically. Wishing you a very happy and healthy new year, may all your dreams come true this year. (And that goes for any time you might read this, because as we all know, today is the first day of the rest of our lives!)
Enjoy, dear friends!
Open-faced Swedish shrimp sandwiches
1/2 cup (1 stick) unsalted butter, at room temperature
2 tablespoons drained prepared horseradish in brine, or more to taste
1 teaspoon Dijon mustard
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
Salt and pepper, to taste
8 slices dense rye or pumpernickel bread
1/2 English cucumber, thinly sliced
1 handful of arugula
24 large cooked and peeled shrimp (about 1 1/4 pounds) sliced in half crosswise
3 to 4 sprigs of dill, snipped with scissors
1/4 cup drained capers
Lemon wedges, for serving
1. Bring a saucepan of water to a boil. Add the eggs and cook them for exactly 10 minutes. Transfer to cold water and crack the shells with the back of a spoon. Remove a strip of shell and let the cold water run until the eggs are cold. Peel them, dry on paper towels, and slice.
2. In a small bowl, mash together the butter, horseradish, mustard, lemon rind, lemon juice, salt, and pepper. Taste for seasoning and add more horseradish, if you like.
3. Set the bread on a cutting board and spread each slice with about 1 tablespoon of the butter. Top with cucumber and arugula. Place 3 egg slices in a line on top, and set 2 shrimp halves on each slice of egg. Cut each slice of bread into 3 pieces and garnish with capers and dill. Serve with lemon.