Salade nordique aux crevettes

Ingrédients

• 1 pound shrimp (small, fresh or frozen)
• 1 cup radishes (thinly sliced)
• 2 tablespoons capers (drained)
• 2 tablespoons chives (finely sliced)
• 5 sprigs dill
• 2 lemon peel (strips)
• salt (to taste)
• black pepper (to taste)
• 3/4 cup crème fraîche
• 1/4 cup fresh dill (finely chopped)
• 1 lemon (zested)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove (finely grated)
• 1 tablespoon olive oil
• salt (to taste)
• black pepper (to taste)

Préparation

1. 1

   Bring a medium pot of water to a gentle simmer. Season generously with salt, then add the dill sprigs and lemon peel.

2. 2

   Add the shrimp and cook until pink and opaque. Fresh shrimp will take about 3–4 minutes, while frozen shrimp will take about 5–7 minutes.

3. 3

   Drain the shrimp and allow them to cool. Transfer the cooled shrimp to a large mixing bowl.

4. 4

   Add the sliced radishes, capers, and chives to the bowl with the shrimp.

5. 5

   In a small bowl, whisk together the crème fraîche, dill, lemon zest, lemon juice, Dijon mustard, garlic, olive oil, salt, and pepper until smooth.

6. 6

   Pour the dressing over the shrimp mixture and gently toss until evenly coated.

7. 7

   Serve immediately or refrigerate until ready to serve.