Shrimp and cucumber toasts


Ingredients 7
Servings 24
Time

Ingredients

  • 200
    g
    fresh or frozen pink shrimps
  • 45
    ml
    butter, softened
  • 5
    ml
    mustard powder
  • 24
    rounds crustless white bread, lightly toasted on 1 side
  • 24
    thin slices cucumber
  • 125
    ml
    thick homemade mayonnaise
  • 24
    sprigs dill or fennel
 

Method

 
Blanch shrimps in boiling water, drain and chill. Blend butter and mustard powder. Butter toast rounds generously with mustard butter, top with cucumber slices and then with a spoonful of mayonnaise. Sprinkle shrimps on top and garnish with dill. Arrange on a plate, cover with a thin, dampened and chilled cloth, then with a foil tent. Remove both just before serving.
 

Read more on: fish/seafood
 

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