Between pork
and turkey or Christmas and New Year’s eve, this is what I like to eat. Some
form of salad, soup and always fish or seafood. This salad is creamy but light
and I especially like the fresh crunch of fennel. So good!
Ingrediens for 2
250gr peeled shrimp
8-10 medium size potatoes
1 small red onion
1 small fennel
1dl sundried tomatoes in oil
3dl crème fresh (gräddfil)
1tbsp mayonnaise
1tbsp lemon juice
A bunch of dill
Salt
pepper
Process
Wash, peel and cut the potatoes into
equally thick slices. Place them in a large pot, cover with water, salt and
cook until cooked through.
Meanwhile, cut the fennel and the
onion into similar size slices, sundried tomatoes into strips and finely chop
dill leaving a small bunch for decoration. In a bowl combine the mayonnaise, crème
fresh, lemon juice, salt and pepper.
When the potatoes are cooked, drain
them and leave to cool for 2-3 minutes. To slightly cooled potatoes add the
vegetables and the sauce and mix carefully. Divide the mixture into two plates,
scatter over a couple of tablespoons of shrimp and top with a small bunch of
dill.
Enjoy!
M
