Shrimp salad with pear

Ingredients for 2 servings:

• 150 g prawn(s), peeled and cooked
• ½ small pear(s), fresh, firm, not too soft
• 3 tbsp mayonnaise, ready-made or homemade
• 2 tsp tomato paste
• 1 small garlic clove(s)
• 1 tbsp crème fraîche
• 2 tbsp sherry, medium
• ½ bunch dill, fresh
• some salt
• some lemon juice

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

quick to make and delicious for brunch or as a starter

Rinse the shrimp under running water and pat dry with a paper towel. Peel the garlic clove and chop it very finely. To peel, I always gently press the garlic clove and then cut off the small stem at the top. This way, the skin almost falls off the clove by itself. Sprinkle the garlic clove with a little salt and mash it into a fine paste with a flat knife. Make sure the pear is still firm and slightly tart. Canned pears or sweet, mealy pears are not suitable for this recipe. Alternatively, you can also use half a small apple, preferably a Granny Smith. This should also not be mealy or very sweet. Wash the half pear (or half apple), remove the core, and cut into small cubes. Remove the stalks from the dill and chop roughly. Carefully mix the mayonnaise with the tomato paste, crème fraîche, and garlic paste until smooth. Add the dill and sherry and fold in gently along with the shrimp and diced pear. Season the salad with salt and lemon juice and let it rest in the refrigerator for an hour to allow the flavors to meld. Serve with toasted baguette slices or fresh toast. If you want to make the mayonnaise yourself, simply mix 1 egg yolk with 1 tablespoon of white wine vinegar, 2 teaspoons of sugar, 2 teaspoons of mustard, and a pinch of salt until foamy and thick. Then add sunflower oil to the egg mixture in a thin stream, stirring constantly, until the desired consistency and flavor is achieved. This basic mayo can be refined in numerous ways, for example with herbs or diced pickles.