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Matane Shrimp Roll for the Lunch Box

A fresh and creamy Nordic shrimp sandwich, enhanced with fresh herbs and served in a toasted hot dog bun.

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15 min
4
2 min

  • Ingredients

    • 4 hot dog buns, preferably brioche buns
    • 600g of Matane shrimp
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • 4 green onions, finely chopped
    • 1/4 cup fresh dill, chopped
    • The juice of a lemon
    • 2 stalks celery, finely chopped (optional)
    • Salt and pepper from the mill to taste
    • Butter for toasting bread

  • Preparation

    -In a bowl, mix the shrimp, mayonnaise and sour cream

    -Add the green onions, dill and lemon juice

    -Season with salt and pepper, mix well

    -Lightly butter the outside of the buns

    -Toast the breads in the oven or in a pan until lightly browned.

    -Generously garnish the buns with the shrimp mixture

    -Distribute into containers

    -Add a garnish of fresh dill before serving

For the adventurers

Notes and tips

Notes and tips

Shrimp can be drained the day before for a less moist mixture.
The filling can be kept in the refrigerator for 2 days.
For extra freshness, add grated cucumber.
The loaves can be made ahead of time and stored in an airtight bag.
For a lighter version, replace some of the mayonnaise with Greek yogurt.
Avoid overfilling the breads to make them easier to eat.
A squeeze of fresh lemon juice before serving brightens the flavors.
Excellent with a green salad as an accompaniment