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Cold shrimp bound in a light dill mayonnaise, piled onto fried bread. The Swedish starter that takes ten minutes and no real cooking beyond frying the toast.
Simmer the 350 g shrimp in salted water for 2 to 3 minutes until pink and opaque, then drain and cool completely. Chop two thirds roughly, leaving the rest whole for the top.
Stir the 5 tablespoons mayonnaise with the 3 tablespoons sour cream, the chopped dill, a squeeze of lemon, the finely diced red onion, the salt and the pepper.
Fold the chopped shrimp through the dressing gently, keeping it loose rather than pasty. Chill for 10 minutes if you have time.
Cut the crusts from the white bread and fry the slices in the 3 tablespoons butter over medium heat for 2 minutes a side until golden and crisp.
Pile the shrimp mixture generously onto the warm toast, top with the reserved whole shrimp and a lemon wedge, and serve at once so the toast stays crisp.
