300 g. shrimp
¼ cucumber (ca. 100 g)
300 g. fresh peas
200 g. cream cheese with garlic 29,5%, ex. Buko® Garlic
100 g. sour cream 9%
1 tbsp. olive oil
1 tbsp. lemon juice
1½ tbsp. largely-chopped fresh mint
¾ tsp. coarse salt
12 slices sandwich bread
and a few peas
Dry the shrimp with a rolling pin or dish towel. Cut the cucumbers into small pieces and simmer (lightly boil) the peas.
Stir the cream cheese together with the sour cream. Add the olive oil, lemon juice, mint, salt and pepper. Then add shrimp, cucumber, and peas into the dressing – mix them together well.
Divide the filling into 6 sandwiches. Stuff them well with filling and put them in the fridge for a day. Cut the crusts off with a good knife, and then cut each sandwich into 4 pieces. Decorate with shrimp and peas.