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The Menu
Jordan Holley’s Nordic Shrimp Rolls

WHEN I WAS A KID, the holiday season meant that our entire extended family would come over and spend days cooking, eating and enjoying being together. Food for me was definitely the focal point. My mother and grandmother would put out spreads at all hours of the day. There were lots of memorable dishes, but the one that really stuck with me was my mother’s shrimp dip—which she always served with Bugles. The way those sweet, canned shrimp combined with the cream cheese-based dip and those salty Bugles was perfection in my eyes. So this year, when we launched the Riviera snack bar on the Sparks Street Mall, I decided to do a Nordic shrimp roll. The recipe is really simple, but for me it’s an homage to my mother, her famous shrimp dip and all those great holiday memories. — J.H.


• 1 L (4 cups) Matane (or other top-quality Nordic) shrimp, cooked and drained

• 500 ml (2 cups) mayonnaise (preferably homemade)

• 1⁄2 bunch dill, chopped • 4 tsp fish sauce

• 1 tbsp mirin



• Salt, pepper

• 8 top-cut hotdog buns, toasted, buttered

• Bibb lettuce leaves

• Extra chopped dill for garnish


Combine shrimp, mayonnaise, dill, fish sauce and mirin. Taste and adjust seasoning. Line buns with lettuce leaves and fill with shrimp mixture. Garnish with extra dill.


A dry and mineral-driven Canadian  white, Martin’s Lane Winery ‘Simes’ Riesling, or a fruity and creamy Californian classic like the Beringer Vineyards Napa Valley Chardonnay. 

Find out more about these delicious wines at Mark Anthony Wines & Spirits

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