Shrimp and cucumber toasts

Ingredients 7
Servings 24


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


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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