Servings:
Serves 4 Servings
Ingredients
Herbed cream cheese
- 2 tablespoon cream cheese (or light cream cheese), softened
- 1/4 cup mayonnaise, or light mayonnaise
- 1/2 teaspoon grated lemon zest, and a squeeze of lemon juice
- 1 teaspoon each chopped fresh tarragon, dill and/or chervil
- 1 tablespoon finely chopped scallion (or chives)
For sandwich
- 2 tablespoon cream cheese (or light cream cheese), softened
- 1/4 cup mayonnaise, or light mayonnaise
- 1/2 teaspoon grated lemon zest, and a squeeze of lemon juice
- 1 teaspoon each chopped fresh tarragon, dill and/or chervil
- 1 tablespoon finely chopped scallion (or chives)
- 1/4 cup thinly sliced fennel bulb
- 2 teaspoon olive oil
- 8 slice brioche bread or 4 soft rolls
- 1/2 pound boiled shrimp, peeled and chopped
- 1/4 cup chopped or sliced celery hearts
Preparation
Baking Directions:
For cream cheese:Using a fork, mash the cream cheese in a small bowl and whisk or stir in mayonnaise.
Mix thoroughly, then add all the other ingredients, and taste.
Season with salt, pepper and hot sauce.
For sandwich:In a small bowl, toss the fennel with the olive oil and salt.
Spread a little herbed cream cheese on each slice of brioche.
Divide the fennel, shrimp and celery equally among the sandwiches, close and serve.
