Icelandic cooking, recipes and food

Garnish: egg, cucumber, shrimps Continuing from last week's post: 4 layers of sandwich bread (rolls if you can get them - must be fully thawed before rolling them out) 300 g mayonnaise 200 g sour cream 300 g arctic shrimp 1/2 red bell pepper 6 hard-boiled eggs Aromat or Accent (may be left out or you can substitute garlic powder) I also like to use a teensy amount of freshly ground black pepper and a dash of garlic powder in shrimp fillings Different pattern, same garnishes  (plus grapes) Mix the mayonnaise and sour cream until smooth and well-blended. Thaw and drain the shrimps well. Finely chop the pepper, mash the eggs with a fork and mix everything together. Put the spread between the layers of bread. Smooth a thin layer of mayo-sour cream mixture evenly over the loaf and garnish, for example with large shrimps, egg slices and vegetables, e.g. bell peppers, cucumbers, tomatoes.  Lots of different garnishes!  

I'm bringing this to the top because I wanted to add a note about the best mayonnaise to use in the recipe. While this is hardly Icelandic, I will say that Icelanders have a fondness for sandwiches filled with mayonnaise-based salads. Shrimp salad is one of the most popular. This is a healthier option that uses less mayonnaise. 2 slices of sandwich bread (I prefer whole-wheat, but French is just as tasty). When I intend to eat a sandwich like this while reading, I use pita bread. 1 small handful frozen arctic shrimp, thawed and drained 1 hard-boiled egg, sliced 1 slice sandwich ham (optional) mayonnaise (see note) pepper or fresh chives Spread mayonnaise on each bread slice according to taste. Put ham slice (if using) on one bread slice and top with egg. Top egg slices with shrimp, grind some pepper over it or sprinkle it with finely chopped chives and close the sandwich. OR Finely chop the ham and mash the egg with a fork. Put into a bowl with shrimp and 2 tbs mayonnaise. Give it ...