Scandi shrimp on crispbread

Name: Scandi shrimp on crispbread
Ingredients: 50 g cooked and peeled North Sea shrimp; 1 sprig of dill, chopped, plus extra to garnish; 1 small shallot, thinly sliced and placed in a bowl of iced water for a few minutes, then drained; sea salt and freshly ground black pepper; 5 cm piece of cucumber, chopped; butter, softened; grated zest and juice of ¼ unwaxed lemon (juice optional); 2 tbsp full-fat Greek yoghurt; 1 standard-size round Peter’s Yard crispbread (or 2 and with a little less mixture spread across it)

Preparation info

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

This riff on Toast Skagen, a popular dish across seafaring Scandinavia, is a recipe I turn to whenever I get a little homesick for the cold, frozen North. It’s traditionally made with mayonnaise but I’m not the biggest fan of mayo – Greek yoghurt makes for a fresher dish.

Ingredients

1 standard-size round Peter’s Yard crispbread (or 2 and with a little less mixture spread across it)
butter, softened
2

Scandinavia
Starter
Snack
Pescatarian

Method

Start by spreading the crispbread(s) with a decent layer of butter.

Mix the yoghurt in a bowl with the dill, drained shallot, cucumber and lemon zest. Taste and season with pepper (and a little salt, if you think it needs it).

Spread the yoghurt mixture over the crispbread and top with the shrimps, some extra dill and a spritz of lemon juice if you wish.