Shrimp salad with cucumber and dill cream sauce

Ingredients for 4 servings:

• 1 small cucumber(s)
• 1 small head of lettuce
• 200 g shrimp (in brine)
• 1 bunch of dill
• 75 ml cream
• 1 tbsp oil
• 1 tbsp vinegar (wine vinegar)
• ½ lemon(s), the juice
• 1 tsp mustard
• Salt
• pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the cucumber, remove the ends, peel with a vegetable peeler, and slice (do not peel young cucumbers). Tear the lettuce into leaves, trim, wash, spin dry, and tear into bite-sized pieces. Rinse the dill, shake dry, pick off the tags, and roughly chop. For the dressing, combine the cream with half the dill, oil, wine vinegar, and lemon juice in a small bowl; whisk until frothy. Season to taste with mustard, salt, pepper, and sugar. Mix the salad with the cucumber in a bowl and arrange on plates or in bowls. Rinse the shrimp in a colander and drain. Spread over the salad, pour the dressing over it, and sprinkle with the remaining dill. Serve the shrimp salad with white bread, if desired.