Here's a little and light, and elegant canapé.

If using frozen shrimps, defrost them and drain thoroughly (I prefer those in brine, which are more expensive but easier to use). If you wish, chop them coarsely. Mix with onion and dill, then add the mayonnaise. Season to taste with salt, pepper and lemon juice.

Toast the rye bread slices, then cut into triangles or squares, or small rounds. Spoon shrimp cocktail on top.

Garnish with some dill and serve.

Enjoy!