Spring
Shrimp Rolls À La Russe
- Serves 4
Author Notes
Controversial statement of the day: I'm not sure I like lobster anymore. Maybe I'm one of the unlucky few who have eaten overcooked or spoiled lobster, but I'm cutting my losses and staying away. For the time being. And with one exception. {The lobster spaghetti at Liverpool House in Montreal.} Meanwhile, I've got lobster's cheaper and more reliable cousin when summer roll cravings come around. —theicp
What You'll Need
Ingredients
-
6-8
King's Hawaiian Mini Sub Rolls {Hot dog buns would work, too.}
-
1 lb.
Cooked, peeled shrimp, tails removed and discarded, roughly chopped
-
1 c.
Boiled, Peewee Yukon potatoes, quartered
-
1/2 c.
Frozen green peas, thawed
-
1/4 c.
Creme fraiche
-
1/4 c.
Fresh dill, chopped
-
1/4 c.
Fresh chives, finely chopped
-
1 t.
White wine vinegar
-
1/2 t.
Lemon juice
-
1/2 t.
Garlic powder
-
1/2 t.
Onion powder
-
Butter {A few tablespoons to toast the rolls}
-
Kosher salt
Directions
- In a mixing bowl, toss the shrimp, potatoes, green peas, dill and chives in a bowl. Season with a little bit of kosher salt.
- Next, stir in the creme fraiche, vinegar, lemon juice, garlic and onion powders. Give a quick taste and season with any more salt, if needed. You can also add more creme fraiche if the salad is a little too dry for you.
- In a large skillet, add one tablespoon of butter and bring to medium high heat. Toast the rolls, white side down, until they turn a golden brown. Season the rolls with a little salt, then load them with the shrimp salad. Top with any additional dill and/or chives and serve.
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