Baguette with Watercress, Shrimp and Remoulade

Ingredients

• 300 g cooked, pickled shrimp
• 1 box watercress
• 100 g herb remoulade
• 1 tbsp yogurt
• Salt
• Pepper (freshly ground)
• 1 small baguette (≈40 cm)

Instructions

1. 1.

   Drain the shrimp. Cut and wash the watercress from the bed, then drain it. Mix the herb remoulade with yogurt and season with salt and pepper. Slice the baguette in half horizontally.

2. 2.

   Toast the four baguette slices until crisp, then lay them on a work surface. Spread the herb-remoulade mixture, sprinkle watercress, top with shrimp, grind over pepper, and serve.