Skagenröra

Instructions

1. Drain the shrimp well and pat them dry with kitchen paper to remove excess water.
2. Finely chop the shallots and capers.
3. In a bowl, mix the mayonnaise, crème fraîche, mustard, lemon zest and juice.
4. Add the dill, shallots and capers, then season with salt and pepper.
5. Gently fold the shrimp into the sauce without crushing them.
6. Leave to rest in the fridge for 30 minutes, then serve on slices of buttered rye bread.