Name: Shrimp on Toast with Capers, Dill, and Chervil
Yield: Serves 4
Cuisine: British
Ingredients: 1 cup (50 g) dill fronds, lightly chopped, plus a few fronds to garnish; Crunchy sea salt, to finish; ¾ cup (180 ml) crème fraîche; ¼ cup (30 g) chopped capers (preferably salted, rinsed, soaked for 10 minutes, and drained); Oregon or bay shrimp; Zest of 1 lemon; ½ teaspoon salt; 4 (½-inch/13-mm) slices rye or sourdough bread or Seedy Brown Bread, grilled, cooled (for some tips on toasting); 1½ pounds (680 g) shrimp, raw, shell-on, or cooked; ¼ teaspoon freshly ground black pepper, plus more to garnish; 1 cup (40 g) chervil, large stems removed, plus a few fronds to garnish; ¾ cup (180 ml) sour cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

There’s something lovely and a little ridiculous about having a giant, open-faced shrimp sandwich, casual as chicken salad, like the one I had at Rochelle Canteen in the spring of 2019. It was piled high with the small brown shrimp that are very popular in London, tossed in a creamy dressing riddled with herbs. Sourcing the same brown shrimp is difficult in the States, so you either must go big—standard cocktail size—or get some tiny bay shrimp (I get mine from Oregon). They are a little sw