Cucumber carpaccio with prawns

Name: Cucumber carpaccio with prawns
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 small cucumber; 3 Stem(s) Dill; 150 g ripened cream; 1 TABLESPOON Rapeseed oil; 3-4 Tbsp White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g North Sea crab meat; 2 discs (30 g each) Pumpernickel; 1 heaped Tsp butter or margarine

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 small cucumber
3 Stem(s) Dill
150 g ripened cream
1 TABLESPOON Rapeseed oil
3-4 Tbsp White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g North Sea crab meat
2 discs (30 g each) Pumpernickel
1 heaped Tsp butter or margarine

Directions

1
Wash the cucumber, grate dry and cut in half crosswise. Cut the cucumber halves into thin longitudinal strips with a slicer or slicing machine. Wash the dill and dab dry. Roughly chop the flags of 2 stems. Mix sour cream, oil and vinegar and season with salt and pepper. Arrange cucumber slices, sour cream and prawns on 4 plates and garnish with dill flags. Spread pumpernickel with fat and cut in half diagonally