Potted shrimp on toast with pickled cucumber
- Preparation and cooking time
- Total time
- Easy
- Serves 1
Skip to ingredients
- 4 tbsp white wine vinegar
- 2 tbsp caster sugar
- 1/4 cucumberpeeled and sliced
- 2 slices sourdough
- 1 tub potted shrimp
- a handful baby watercress
- a pinch cayenne
Nutrition:
- kcal670
- fat19.7g
- saturates9.6g
- carbs97.7g
- sugars44.5g
- fibre4.3g
- protein23.2g
- salt2.4g
Method
step 1
Put the vinegar and sugar in a small pan. Simmer gently for a few minutes until the sugar dissolves. Cool, then toss with the cucumber.
step 2
Toast the bread. Warm the shrimp so the butter melts. Pile the shrimp onto the toast with the watercress. Add a pinch of cayenne and serve the cucumber on the side.
