Shrimp Salad with Fennel and Herbed Cream Cheese on Brioche

Name: Shrimp Salad with Fennel and Herbed Cream Cheese on Brioche
Yield: makes 4 rolls
Ingredients: 1/4 cup thinly sliced fennel; 2 teaspoons olive oil; Pinch of salt; Herbed Cream Cheese; 8 slices brioche or good-quality bread, or 4 soft rolls; 1/2 pound boiled shrimp, peeled and chopped; 1/4 cup chopped or sliced celery hearts; 2 tablespoons cream cheese, or light cream cheese, softened; 1/4 cup Mayonnaise (p. 181), or light mayonnaise; 1/2 teaspoon grated lemon zest, and a squeeze of lemon juice; 1 teaspoon each chopped fresh tarragon, dill and/or parsley, and chervil; 1 tablespoon finely chopped scallion; Salt and pepper; Hot sauce

December 14, 2011

While vacationing in Cape Cod recently, Chip and I took it upon ourselves to sample lobster rolls from one end of the Cape to the other. We loved the classic filling of seafood bound in rich mayo, but I immediately started thinking about how herbs and a hint of lemon would make the salad even better. Down here in New Orleans, we don’t have the luxury of leftover lobster very often, but we are lucky enough to have delicious boiled shrimp pretty much all year round. I also thought the spiffy salad deserved something more than the ubiquitous hot dog bun favored up north. A soft, rich bread like brioche is perfect. This is my spin on a venerable New England tradition.

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