Shrimp on Cucumber Hors D’oeuvres

By á-4084

Ingredients

• Topping
• 1/2 lb (225 g) Nordic shrimp, finely chopped with a knife
• 1/2 cup (125 ml) carrots, peeled, grated and finely chopped with a knife
• 3 tablespoons (45 ml) mayonnaise
• 2 tablespoons (30 ml) 35% cream
• 1 tablespoon (15 ml) whole-grain mustard
• 1 teaspoon (5 ml) Harissa sauce (optional)
• Salt and pepper
• Hors D’oeuvres
• 1 English cucumber, cut into 1/4-inch (1/2-cm) thick slices
• 1 tablespoon (15 ml) chopped flat-leaf parsley
• 1 tablespoon (15 ml) chopped fresh chives

Details

Adapted from ricardocuisine.com

Preparation

Step 1

Garnish

In a bowl, combine all the ingredients. Season with salt and pepper.

Hors D’oeuvres

Top each cucumber slice with about 5 ml (1 teaspoon) of the shrimp mixture and place in a serving dish. Sprinkle with the herbs.

Note

You can also serve the shrimp mixture in store-bought hors d’oeuvre crispy shells. The shrimp topping can be made one day ahead and kept refrigerated.