Dilled Shrimp On Crispbread
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Ingredients: 8 crispbreads (I purpose rye or sourdough Wasa crisps) four hard-boiled eggs, sliced three tablespoons mayonnaise i tablespoon Dijon mustard three tablespoons minced fresh dill three tablespoons minced celery two tablespoons minced shallot 8 ounces small-scale salad shrimp white pepper salt butter Directions: Spread a very, really sparse layer of butter on each crisp. Create a unmarried layer of egg on each of the rye crisp breads. Set aside. In a small-scale bowl, whisk together the mayonnaise, mustard, dill, shallot together with celery. Stir inwards the shrimp.Top each crisp breadstuff amongst an equal component subdivision of the shrimp mixture. Serve open-faced. My thoughts: Since I run from home, I am ever trying to intend of novel things to swallow for luncheon at home. Often it is leftovers but about times I desire something different. Lately I've been making these open-faced sandwiches. I tin post away brand the shrimp salad together with ha