Prawn cocktail

Ingredients for 6 servings:

• 250 g North Sea crabs, freshly peeled
• 1 small cucumber(s), approx. 350 g
• 200 g sour cream with 10% fat
• 1 bunch dill, fresh
• 1 tbsp horseradish
• 1 tsp lemon juice, fresh
• some lemon zest
• 1 tsp salt
• some white pepper, freshly ground
• 1 tsp, levelled honey

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Total time approx. 20 minutes

Nordic-light shrimp cocktail with North Sea shrimp, cucumber and dill

Wash the cucumber and roughly slice into sticks, season with salt, mix together, and let stand for 10 minutes. Squeeze the cucumbers lightly and drain the water. In the meantime, mix the sour cream with the honey, horseradish, lemon juice, lemon zest, and a little salt and pepper. Wash the dill, shake it dry, finely chop it, and stir it into the sour cream. Briefly rinse the crabs in cold water and drain well. Add the cucumber sticks and crabs to the sour cream sauce and fold in. Serve with hearty farmhouse bread and a cold pilsner. The 6 servings refer to a small starter or a small intermediate course; as a main course in summer, this portion is more suitable for 2 people. It also works well at a buffet as a spoonful or arranged in a lettuce leaf.