1. Cut off the crusts of the bread slices. 2. Saute the bread in a little butter until they are golden brown on both sides, drain on paper towels. 3. If the shrimps are large, cut into smaller pieces. 4. Save 4 sprigs of dill for garnish. Finely chop the rest of the dill and mix with the shrimp, mayonnaise and mustard. 5. Divide the mixture into 4, and place on top of the bread slices. 6. Shape the whitefish roe on top of each toast and garnish eash with a sprig of dill and serve with a wedge of lemon. ---------------------------------------------------------------------------
Nutrition
Ingredients
