Finely slice 1/2 shallot and 4 sprigs of chives
tear 100 g smoked salmon and put in the blender with 60 g of grey shrimps, add 1 tbsp yoghurt and 1/2 tbsp mayo and blend into a smooth paste.
Mix in the shallot and the chives.
Or serve as a starter, with crispy aubergine chips:
Finely slice the top of an aubergine. Brush the slices with coconut oil and sprinkle with sea salt and black pepper. Bake in the oven for about 10 mins till nice and crisp.
Serve as shown with some more shrimps on top.
(Here Laura van den Broeck's original recipe in Dutch)
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