Shrimp and cucumber toasts

Name: Shrimp and cucumber toasts
Yield: 24 servings
Cuisine: Boil
Ingredients: 200.00 g shrimps frozen,fresh, pink; 45.00 ml butter softened; 5.00 ml mustard powder; 24.00 bread crustless, white, toasted; 24.00 cucumber thinly sliced; 125.00 ml homemade mayonnaise thick; 24.00 fresh dill

24 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (7)

200.00 g	shrimps — frozen,fresh, pink
45.00 ml	butter — softened
5.00 ml	mustard — powder
24.00	bread — crustless, white, toasted
24.00	cucumber — thinly sliced
125.00 ml	homemade mayonnaise — thick
24.00	fresh dill

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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.