Ingredients
●
Fresh shrimps
800 g
choose the smallest ones; after defrosting or cleaning, the weight will reduce slightly
●
Mayonnaise
200 g
use your preferred type
●
Sour cream
100 g
or thick Greek yogurt at 10% fat content
●
Fish roe
2 tsp
salmon, lumpfish, or masago - optional
●
Sriracha Sauce
1 tsp
optional
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Step by step
Step 1
This is how the shrimp from my 800g frozen bag looks. They are the smallest size, which I noticed is typically used.
However, using larger shrimp and chopping them slightly could also work.
Step 2
I brought a pot of water to a boil with 1 teaspoon of salt, added the frozen shrimp, and waited until it reached boiling again.
This process removes the ice glaze and lightly disinfects them.
Step 3
Drain the shrimp well using a sieve, and let them cool completely.
Step 4
In a bowl, combine the remaining ingredients for the sauce.
Step 5
Pour the sauce over the cooled shrimp and stir until well mixed.
Step 6
Adjust the salt and lemon juice to taste, then allow the salad to marinate in the refrigerator for at least 1-2 hours.
Step 7
Serve the salad on slices of buttered black bread, lightly toasted in a grill pan.
Enjoy it however you prefer; it's tasty in every way.
Quantity:
700 g
Prep time:
10 min
Difficulty:
easy
Ready in:
30 min
Publish date:
