Shrimp Aspic with Dill Sauce

We prepare the crab aspic with a broth of dill stalks and dill aquavit, which gives it an incredibly intense aroma. The aquavit can be ordered everywhere where Danish Distillers products are offered!

Pluck half the leaves from the dill and set aside. Roughly chop the rest, put on with dill seeds and peppercorns, cover with water, bring to a boil, season with salt and add sugar. Steep next to the fire for an hour. Filter through a sieve, let the soaked gelatin melt in it. Season with dill aquavit. The broth should taste very concentrated.

Meanwhile, peel the cucumber, cut it in half lengthwise, scrape out all the seeds with a spoon, and dice half a centimeter. Core the chili pepper and dice it tiny. Mix into the crab with the cucumber and chopped dill, seasoning with salt and juice of one lemon.

Divide evenly into small cup-shaped ramekins and press down firmly. Pour the cooled gravy – season again beforehand! – Pour over the top, it should cover the crab mixture.

For the dill sauce, whisk yogurt, sour cream, oil and clear soup until smooth, season with salt, pepper and finely chopped dill. Spread a blob of it on each plate, remove the crab aspic from the mold and place on top. Garnish with a sprig of dill.

Nine-Duttenhofer

Tip: Use creamy natural yogurt for an even finer result!

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