From the Kitchen Window column
Fjord shrimp are traditionally used in Denmark for this recipe. Harvested from the nearby waterways, the tiny shrimp are hand-peeled before they're arranged on the bread. Bay shrimp or small baby shrimp are a good (and peeled) substitution.
2 slices French loaf bread, 1/2-inch thick
Lightly salted European-style butter
2 large Boston lettuce or Romaine leaves
6 ounces bay or small baby shrimp
4 tablespoons creme fraiche or Greek-style yogurt
Freshly ground black pepper
Spread each bread slice with butter. Cover with a lettuce leaf. Arrange shrimp in rows on lettuce. Spoon 1 to 2 tablespoons creme fraiche or yogurt over shrimp. Sprinkle with salt and freshly ground black pepper. Garnish with dill sprigs and serve with a lemon wedge.