Shrimp, Avocado, and Crispy Potato Smorrebrod
Take avocado toast to a new level with this tasty Danish open-face sandwich.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pepper mill
- Colander
- Peeler
- Chef's knife
- Cutting board
- Pot
- Skillet
- Mixing bowl
- Slotted spoon
- Whisk
- Measuring spoon
- Measuring cup
- Paper towel
- Stove
- Refrigerator
- Plate
Ingredients
- 4 oz. cooked tiny shrimp (heaping 2/3 cup)
- 1 tbsp. fresh lemon juice
- 4 pieces Danish-style rye bread
- Mayonnaise, for serving
- 1 small baking potato, peeled and cut into ¼-inch cubes
- Salt
- 3 tbsp. canola oil, for frying
- ½ of a firm-ripe avocado
- 2 tbsp. plus 1½ tsp. vegetable oil
- 1 tbsp. plus ½ tsp. apple cider vinegar
- 1 pinch sugar
- 1 pinch freshly ground black pepper
- 1⁄2 cup frisée, torn into small pieces
- 2 tbsp. loosely packed dill sprigs
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