Toast loaf
12 g (0.42 oz) fresh yeast
250 ml (8.45 fl oz) milk
400 g (14.11 oz) wheat flour
4 g (0.14 oz) sugar
7 g (0.25 oz) salt
50 g (1.76 oz) butter, unsalted

Mayonnaise
10 g (0.35 oz) pasteurized egg yolk
12 g (0.42 oz) white wine vinegar
1 g (0.04 oz) mustard powder
0,5 g (0.18 oz) white pepper
1 g (0.04 oz) sugar
1 g (0.04 oz) salt
80 g (2.82 oz) canola oil

Instructions

Toast loaf
Add the yeast to the cold milk and stir to dissolve it.
Add all the other Components and knead for 8 minutes.
Cover the bowl and let the dough rise for 1 hour.
Grease a loaf pan with soft butter.
Press and fold the dough gently and shape it into a log.
Put the dough into the loaf pan, cover and let it rise for 1 hour. Preheat an oven to 175° C (347 degrees Fahrenheit).
Bake the loaf for 20 minutes or until the bread has an inner temperature of 94° C (201.2 degrees Fahrenheit).
Let the loaf cool down before slicing it lengthwise into 7 mm slices.

Mayonnaise
Mix all the ingredients except for the oil in a bowl.
Make sure the oil is around the same temperature as the egg mixture and start to drizzle it into the bowl in a slow stream while whisking constantly.
Whisk while adding the oil until all the oil is emulsified to a mayonnaise.

Assembly
Put the eggs in a pot with cold water and bring the water to a simmer over medium heat. Once the water starts to simmer, let the eggs stay in the water for 10 minutes.
Transfer the eggs to a bowl with ice water and let them cool down for 10 minutes.
Peel all the shrimp.
Toast the bread.
Lightly butter the toast.
Rinse and dry the salad and put two big leaves on each toast.
Smear a large dollop of mayonnaise in the middle.
Slice the tomatoes, cucumbers and eggs. Arrange them on the toast.
Place one fourth of the peeled shrimp on the toast.
Garnish with a dill sprig.
Cut the lemon into slices and arrange them next to the toast.