lunch · everyday
Shrimp and cucumber rye toasts
Open-faced rye toasts piled with chilled shrimp and crisp cucumber in a lemon and dill yogurt dressing. No cooking beyond the toaster.
- Time
- 15min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Blot the shrimp dry and chop them into bite-size pieces. Dice the cucumber and press it dry with a towel.
-
2
Mix the yogurt with the lemon juice and chopped dill.
-
3
Fold the shrimp and cucumber into the yogurt.
-
4
Toast the rye and spoon the shrimp mixture on top just before serving.
