Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g cucumber (s)
- 150 g radishes
- 3 tablespoon white wine vinegar
- 4 tablespoon sunflower oil
- 6 egg (s)
- 2 tablespoon heavy cream
- 2 tablespoon butter
- 1 bunch dill
- 300 g North Sea shrimps
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Peel the cucumber, remove the seeds and cut into small cubes, also cut radishes into small cubes. Whisk the vinegar and oil with salt, pepper and a pinch of sugar. Mix the cucumber and radishes with the dressing, let it steep.
- In the meantime, whisk the eggs and cream with the hand blender in a tall vessel. Season with salt and pepper. Heat the butter in a large pan, add the egg mixture. Put the lid on and cover the egg mixture over a mild heat for approx. 8-10 minutes.
- Chop the dill and add to the dressing with the shrimp. Taste everything. Spread half of the shrimp salad on the omelette. Fold the omelette and place on a plate. Serve the rest of the crab salad next to it.
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