Shrimp and Cucumber Salad with Horseradish Mayonnaise
20 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
Shrimp and Cucumber Salad with Horseradish Mayonnaise – Swedish recipe, an interesting salad served on a slice of rye bread. It is better to use small shrimps; if they are large, they must be cut into small pieces. If there is no tarragon, you can replace it with dill or fennel. Additionally, ready-made sandwiches can be sprinkled with lemon juice and sprinkled with ground black pepper.
Recipe Ingredients
Cooking Recipe
The recipe forshrimp and cucumber salad with horseradish mayonnaiseis very simple. First you need to prepare the shrimp. Thaw frozen shrimp and peel them. Pour water into the pan, add bay leaf, salt, peppercorns, peeled onion. Squeeze the juice from the lemon and add to the pan with the rest of the spices. Add the remaining squeezed lemon along with the juice. Place the shrimp in a sieve and place in boiling water for 1 minute. Dry the finished shrimp and let cool.
Now you can prepare the mayonnaise sauce. Grate the horseradish; you can also use ready-made store-bought horseradish without adding beets. Mix horseradish with mayonnaise and vinegar. Finely chop the tarragon and add to the sauce.
Divide the cucumber in half, peel one part and chop finely. Cut the other half of the cucumber into thin slices; it will be used for decoration.
In a bowl, mix cooled shrimp, mayonnaise and horseradish sauce, peeled and finely chopped cucumbers. Salad can be seasoned with salt, pepper and grated horseradish. Place salad on rye horseradish, garnish with cucumbers and chopped dill.