We still have a couple of days until we celebrate Midsommar. Tomorrow is the Solstice, and I wanted to post a recipe for the occasion. You can make it in 15 minutes, so there’s no excuses for this one 🤗
This sandwiches can’t be simpler. There’s only a few ingredients for each recipe. It takes around 5 minutes each, 8 tops!
I think I liked the prawn toast better than the salmon, but only because of that freshly squeezed lemon. Although the salmon with the rocket… Why choosing if you can have bothe?
Anyway, so both are incredibly easy and tasty. They are party pleasers, for sure. And party chef pleaser, because when you are surrounded by friends and celebrating you want to be around them and not in the kitchen working.
If you are going for a picnic, remember to close the sandwiches and that way it’s less messy. I’m more of a toast person, but it’s good to have different options.
If you don’t eat fish or seafood, you can substitute for egg and seaweed. If you are a vegan, just change the prawn for chopped tofu and the salmon for sliced smoked tofu and seaweed. Easy!
I used two different types of rye bread. You can use the same bread for both.
Sourdough bread, corn bread or a baguette are good options too, even sandwich bread is a good idea.
Toasting the bread is optional, but it gives the recipe consistency, so do as you please knowing that.
A little trick for a bit of punch would be to rub garlic on the toasted bread. But that’s only for people who love raw garlic. Be aware that the flavours of the shrimp salad are very subtle and delicate, so don’t rub too much of that garlic anyway 🙂
A versatile yet different double recipe. I hope you like it. To keep in touch follow me on Instagram, Facebook and Twitter in order to get all the juicy stuff. Also, subscribe to the newsletter if you enjoyed this recipe. That way we can stay connected 💙
Prepare the dill mayo by mixing it with the yogurt, chopped dill, salt and pepper.
Separate the sauce in two bowls.
To one of those bowls, add the chopped scallion.
Toast the bread.
Use the scallion mix to put on the base of the German rye bread and then asemble with the smoked salmon, radish, cucumber and both caviar colours.
Be careful because some caviar has too much salt, so make sure you use only the amount you need.
Mix the other bowl with the prawns and the assemble the toast by placing chopped lettuce between the bread and the prawn mix (this prevents the bread from becoming soggy).
Decorate with some more fresh fennel.
Recipe Notes
If you want to veganize this:
Prawn: cubbed tofu + seaweed.
Salmon: thinly sliced smoked tofu + seaweed.
Mayo and yogurt: choose a vegan alternative. Coconut yogurt should work fine, although a little bit sweeter, so add a hint of lemon and some salt.
If you are a vegetarian but don't eat soy, use egg instead of tofu.
If you are hungry for more, check out the rest of the recipes of the Midsommar series:
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