Scampi with salad

This fresh dish is so delicious! You have the salsa style salad and lots of baby leaves on top. The recipe for scampi is the traditional one from Sweden that uses dill and caraway seeds. If you have dill seeds, you can add 10g (0.35 oz) of them too for a more intense dill flavour.
Scampi tails
Mixed baby leaves salad

Ingredients 4 servings

10 scampi
5 l water
150 g (5.29 oz) salt
50 g (1.76 oz) fresh dill
10 g (0.35 oz) caraway seeds

100 g (3.53 oz) creme fraiche
6 g (0.21 oz) fresh dill
10 g (0.35 oz) cream
Salt to taste

Bring all the ingredients except the scampi to a rolling boil.
Put the scampi in to the pot and boil for 3-4 minutes counting from when the water reaches a boil again.
Take the scampi out of the pot and refrigerate.

Mix all the ingredients in a small food processor. Salt to taste.

Cut one cucumber, one large onion and a few tomatoes into cubes. Drizzle with some oil and salt to taste.
Rinse and dry the baby leaves.
Peel the tails off the scampi.
Put some cucumber salad on the plates and top with two scampi tails.
Stick some baby leaves between the scampi tails.
Drizzle the plate with some dressing.