Smoked shrimp with mustard and dill mayonnaise, salad and croutons

A different take on the ordinary shrimp cocktail. Here you have a yummy recipe for mayonnaise too!
Smoked shrimp
Mustard and dill mayo
Lettuce of your choice

Ingredients 4 servings

Smoked shrimp
25 g (0.88 oz) hickory wood chips
1 kg (2.2 pound) frozen shrimp

Mustard and dill mayonnaise
10 g (0.35 oz) pasteurized egg yolk
12 g (0.42 oz) white wine vinegar
2 g (0.07 oz) mustard powder
4 g (0.14 oz) sugar
1 g (0.04 oz) salt
80 g (2.82 oz) canola oil
3 g (0.11 oz) fresh dill

Wheat bread
12 g (0.42 oz) fresh yeast
250 ml (8.45 fl oz) water
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

600 g (21.16 oz) wheat bread
100 g (3.53 oz) butter


Smoked shrimp
Heat your smoker and put in 25 g (0.88 oz) of hickory wood chips.
Place the frozen shrimp on the rack and smoke for 10-15 minutes until the shrimp is browned.
Take off the shrimp and cool them, then refrigerate until cold.

Mustard and dill 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.
Chop the dill very fine and add to the mayonnaise.
Refrigerate the mayonnaise until serving.

Wheat bread
Add the yeast to the cold water 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.
Press and fold the dough gently and shape it into 2 logs.
Put the dough onto greased baking trays, 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).

Cut the bread into 1 cm cubes.
Melt the butter and dip the cubes in it.
Put the cubes on a baking tray and bake in the oven at 175° C (347 degrees Fahrenheit) for 7 minutes or until crisp.

Take out some of the inner leaves of the lettuce and set them aside for decoration.
Chop the lettuce and dress it with the mustard and dill mayonnaise.
Peel the shrimp.
Fill martini glasses with the dressed lettuce, croutons and shrimp. Top with the small lettuce leaves.