Creamy Shrimp and Smoked Salmon Toast Skagen

Method

1. 1Drain the shrimp thoroughly and squeeze out excess moisture using paper towels. Finely chop the smoked salmon.
2. 2In a bowl, mix together the mayonnaise, fraiche, finely chopped dill, 1 tablespoon of fresh lemon juice, and black pepper.
3. 3Gently fold the drained shrimp and chopped smoked salmon into the sauce until evenly coated. Refrigerate for 10 minutes to blend flavours.
4. 4Melt the butter in a frying pan over medium heat. Toast the bread slices on both sides until crisp and golden brown, about 2-3 minutes total.
5. 5Mound generous portions of the seafood mixture onto the warm toasted bread. Garnish each toast with extra dill fronds and lemon wedges before serving.