1. Cut the crusts from the bread. Spread butter of both sides and fry the toast in a skillet over medium heat (or better yet, over a backyard grill) until toasted, flipping once. Remove from the pan and cut each piece in half diagonally. 2. Gently fold together the baby shrimp, mayonnaise, sour cream, and chopped dill; spoon the mixture on the toast points. 3. Top each toast with a teaspoon of salmon roe. Garnish with lemon slices and additional dill and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
