200g of cleaned shrimp
1/4 cup of mayonnaise
3 tablespoons of finely chopped green scallion
1/2 teaspoon of mustard
1/2 teaspoon of red pepper flakes
16 slices of bread form without crust
2 tablespoons of butter
6 leaves of curly or smooth lettuce cut into pieces
salmón roe
200g of cleaned shrimp
1/4 cup of mayonnaise
3 tablespoons of finely chopped green scallion
1/2 teaspoon of mustard
1/2 teaspoon of red pepper flakes
16 slices of bread form without crust
2 tablespoons of butter
6 leaves of curly or smooth lettuce cut into pieces
salmón roe
Cook the shrimp in a pot with boiling water for 2 minutes or until opaque
Drain, let cool and chop well
Mix with mayonnaise, scallion, mustard, and red pepper flakes. Reserve
Cut each slice of bread into two rounds using a cookie cutter with a 6cm diameter
In a skillet, melt the butter over medium heat, add the bread rounds and fry until golden
Let cool
On a platter, arrange the bread rounds
Place over each one a piece of lettuce and 1 tablespoon of the shrimp mixture
Decorate with salmon roe
Serve at room temperature.
