Nothing says cocktail party like a canapé. Whether you’re hosting a formal event or having friends over for good food and company, canapés will elevate the occasion.
In a mixing bowl, combine the diced shrimp, ½ teaspoon Kosher salt, and baking soda. Cover the bowl with plastic and set it aside for 30 minutes.
Preheat the oven to 400 F.
Place all the aioli ingredients in a tall, round container that just fits the blades of an immersion blender.
Hold the blades of the blender flat against the bottom of the container and start to blend at a low setting. As a white gel forms at the bottom, slowly raise the blades straight up following the formation of the white sauce until everything is evenly combined. Set the aioli aside.
Transfer the dry-brined shrimp to a lightly greased sheet pan in a single layer.
Roast the shrimp in the preheated oven for 6 minutes.
Remove the shrimp from the oven and transfer them to a large mixing bowl.
Add lemon zest, dill, chives, shallot, pepper, and optionally, hot sauce to the shrimp.
Pour in ¼ cup of the lemon aioli and fold all the ingredients together evenly. Add more aioli to loosen the consistency as desired. Store remaining aioli for another use.
On a clean sheet pan, brush the baguette slices with melted butter and toast in the oven for 8 minutes.
Transfer the toasted slices to a serving platter.
Top each slice with a dollop of shrimp salad, followed by a garnish of bright fish roe, then serve.
