Cured Salmon and Shrimp Salad with Dill and Chives
Ingredients
- 200 g (7 oz) cured salmon, thinly sliced
- 450 g (1 lb) shrimp, peeled and deveined
- 240 ml (1 cup) sour cream
- 30 ml (2 tbsp) mayonnaise
- 15 g (1/4 cup) chives, finely chopped
- 15 g (1/4 cup) dill, finely chopped
- 3 g (1/2 tsp) salt
- 1 cucumber, thinly sliced into strips
- 1 lemon, cut into wedges
- 4 lettuce leaves, small, for serving
- rye bread, crispbread, or toasted rye bread, for serving
Instructions
1. Rinse the shrimp under cold water, then pat dry thoroughly with paper towels. Set aside.
2. In a medium bowl, combine sour cream, mayonnaise, chives, dill, and salt. Mix until smooth and well blended.
3. Coarsely chop half of the shrimp and gently fold into the cream mixture. Reserve the other half whole for layering.
4. Place a lettuce leaf in the bottom of each of four serving glasses or small bowls.
5. Spoon equal amounts of the shrimp mixture into each glass.
6. Layer with strips of cucumber, gently rolled into rosettes.
7. Top each with slices of cured salmon and a few whole shrimp.
8. Garnish with lemon wedges.
9. Serve immediately with rye bread, toast, or crispbread on the side.
Tools
- glass
- bowl
- spoon
- knife
- mandoline
- cutting board
- paper towels
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