Recipe
350 g shrimp
200 g crème fraîche
2 tbsp mayonnaise
1/2 onion, chopped
a handful of fresh dill
juice of half a lemon
salt and black pepper
500 g potatoes
75 g sugar snap peas
65 g arugula
Bring a pot of water to a boil and add the potatoes. Cook for about 15 minutes, or until the potatoes are tender. While the potatoes are cooking, prepare the filling by mixing the shrimp, chopped dill, crème fraîche, onion, mayonnaise, lemon juice, and a pinch of salt and black pepper in a bowl.
Place the arugula and sugar snap peas on the bottom of a serving platter. Cut the cooked potatoes into quarters and add them on top. Spoon the shrimp mixture over everything and serve.
