Scandanavian Shrimp and Smoked Salmon Toast

Ingredients:

Shrimp and Smoked Salmon Salad:

8oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

16oz cooked shrimp, shells removed

1 tablespoon fresh dill, chopped

2 tablespoons fresh chives, chopped

6 tablespoons sour cream

5 tablespoons mayonnaise

Zest and Juice of 1/2 a lemon

Toast:

6 slices sourdough bread

2 tablespoons butter

Garnish:

Fresh arugula, washed and roughly chopped

Black Pepper, to taste

Procedure:

Rinse the shrimp, then pat dry.

Roughly chop half the shrimp, then add it, the whole shrimp, and the smoked salmon to a large bowl.

Add in the chopped herbs and lemon zest.

In a separate bowl, whisk together the mayo, sour cream, and a tablespoon of the lemon juice.

Stir together the dressing and the seafood and set aside.

Toast the bread either by buttering the bread and cooking in a pan, or by dry toasting in a toaster, then buttering afterwords.

To assemble, take a piece of toast, add some arugula to it, then top with the seafood mixture.

Garnish with more arugula, a drizzle of lemon juice, and a sprinkle of black pepper if desired.

Can be garnished with salmon roe if you have it as well.