Summary

Ingredients

• 1 small cucumber (s)
• 1 small Head lettuce
• 200 g shrimp, (in brine)

For the dressing:

• 1 bunch dill
• 75 ml cream
• 1 tablespoon oil
• 1 tablespoon vinegar (wine vinegar)
• 0.5 ½ lemon (s), add the juice
• 1 teaspoon mustard
• salt
• pepper
• 1 pinch (s) sugar

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Instructions

1. Wash the cucumber, remove the ends, peel with a peeler and slice (do not peel young cucumbers). Cut the lettuce into leaves, clean, wash, spin dry and pluck into bite-sized pieces.
2. Rinse off the dill, shake dry, pluck off the flags and roughly chop.
3. For the dressing, put the cream with half of the dill, oil, wine vinegar and lemon juice in a small bowl and beat everything with a whisk until frothy. Season to taste with mustard, salt, pepper and sugar.
4. Mix the lettuce with the cucumber in a bowl and arrange on plates or in small bowls. Rinse the shrimp in a colander and drain. Spread on the salad, pour the dressing over it and sprinkle with the rest of the dill. Serve the shrimp salad with white bread.