English Shrimp Starter with Peach Toast and Cucumber Salad
An English starter featuring shrimp, peach toast, and cucumber salad made with fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g salted butter
- 500 g shrimp (pre-cooked, pulled apart)
- 1 tsp freshly chopped dill
- 1 tbsp crushed red peppercorns
- a pinch of nutmeg (freshly grated)
- 1 cucumber salad cucumber
- Salt
- 1 Shallot
- 1 tsp mustard seeds
- 3 tbsp white wine vinegar
- 5 tbsp olive oil
- black pepper (ground)
- sugar
Instructions
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1.
Melt the butter in a pot for the shrimp, clarify it, let it cool and strain through a fine sieve. Reheat three‑quarters of the butter with the shrimp and spices, spoon into small bowls, then pour the remaining butter over them. Chill in the refrigerator until set.
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2.
Wash the cucumber, halve it lengthwise, remove seeds, slice thinly or shave. Sprinkle with salt and let sit in water for 20 minutes.
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3.
Drain the cucumber slices on a sieve, pat dry. Peel the shallot, cut into thin strips and mix with mustard seeds, vinegar and oil. Season with salt, pepper and a pinch of sugar, combine with the cucumbers, taste again, then serve with the shrimp and Melba toast.
