shrimp – as small as you can get them! – boiled/steamed until just cooked, and peeled
fresh lemon juice
fresh dill, finely chopped
salt and pepper
pieces of baguette or white, crusty rolls, warmed
If the shrimp are on the large side, chop them into smaller pieces. In a mixing bowl, fold together the shrimp, mayonnaise, crème fraiche, lemon juice and dill. Add salt and pepper to taste.
Split the pieces of warm baguette or rolls in half. Pile half of the shrimp salad into each sandwich and serve. If you’d really like to be like my tante Mari, a shrimp salad aficcionado if there ever was one, have some salted tomato slices on the side.