German cuisine · Fish & Seafood

Shrimp Toast with Cucumber

Farmhouse bread spread with dill cream, topped with cucumber slices and heaped generously with North Sea shrimp.

Ingredients · for 2 servings

• 200 g North Sea shrimp
• 4 slices farmhouse bread
• 1 cucumber
• 150 g crème fraîche
• 1/2 bunch dill
• 1/2 organic lemon
• 1 small red onion
• 40 g butter
• Salt, pepper

Instructions

1. Wash the cucumber, halve it lengthwise and cut into thin ribbons with a peeler or fine slices with a knife, then salt lightly and let drain for 5 min.
2. Finely chop the dill, wash the lemon in hot water, zest it and squeeze the juice; slice the red onion into paper-thin rings.
3. Stir the crème fraîche smooth with two-thirds of the dill, the lemon zest, 1 tsp lemon juice, salt and pepper.
4. Spread the bread slices thinly with butter, then spread the dill cream on top so the cucumber won't make the bread soggy later.
5. Layer the cucumber slices like roof tiles and pile the shrimp loosely on top without pressing down.
6. Sprinkle with onion rings, the remaining dill and a little pepper, and serve immediately with the remaining lemon wedges.