Toast Skagen (Shrimp Salad on Rye Toast)

Ingredients

1/2 cup diced English cucumber, skin on

2 shallots, diced

1 Tbs. red wine vinegar

1 tsp. granulated sugar

2 1/2 cups cooked shrimp, roughly chopped small

1/3 cup sour cream

2 Tbs. minced fresh dill

kosher salt and freshly ground black pepper, to taste

Rye bread, toasted and cut into triangles (may substitute Rye cocktail bread, if desired)

2 tsp. minced fresh chives, as garnish, optional

2 Tbs. minced smoked salmon, as garnish, optional

In a small bowl, combine the cucumbers and shallots with the vinegar and sugar; let marinate for 30 minutes, then drain very well.

In a bowl, gently combine the shrimp with the prepared cucumbers and shallots. Fold in the sour cream and dill; season to taste with salt and pepper.

Serve the shrimp salad on the toasted rye bread triangles, garnished with chives and smoked salmon, as desired.