Recommendations

Shrimp salad with Hartevelt Jonge Jenever

In a leaf of iceberg lettuce lies a small heap of Dutch shrimp with dill, chives and finely sliced cucumber, with lemon mayonnaise and toasted white bread alongside. Set against it is a young jenever with a neutral taste and a light juniper note, which does not overpower the sweetness of the shrimp.

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From the shelf

The bottle

Hartevelt Jonge Jenever is a young jenever of 35% vol, which we stock in a 100 cl bottle. The description mentions a neutral taste with a light juniper character; the precise malt wine content is not fixed and we therefore do not state it. For the designation jonge jenever the law requires at least 35% vol and at least 1.5% alcohol from malt wine, and in practice at most 15% malt wine. This style does not go on wood and stays crystal clear.

Hartevelt Jonge Jenever

The combination

Why this works together

Dutch shrimp are salty and at the same time very sweet, and that sweetness is the first thing to disappear when something too heavy stands next to it. The lemon mayonnaise with yoghurt brings acidity and fat, the cucumber water and the dill an aniseed-like spiciness. An old jenever or korenwijn already has grain sweetness and cask flavour of its own and would simply shout down the fine sweetness of the shrimp. This young jenever is almost neutral: it sets cold alcohol against the fat of the mayonnaise, and its light juniper goes the same way as the dill. As a result the shrimp remains the sweetest point of the dish and the toast does not become greasy in the mouth. That is the reason to choose a clear shot glass here and not a jenever with wood in it.

At the table

The dish

For 4 people
Ready in 20 minutes
Type starter

What you need

half a lemon
200 g fresh Dutch shrimp
half a punnet of fresh dill
12 stalks of fresh chives
half a cucumber
4 tablespoons mayonnaise
2 tablespoons full-fat yoghurt
2 slices of white bread
4 leaves of iceberg lettuce

How to make it

Cut the chives into small pieces. Scrub the lemon clean, grate off the yellow zest and squeeze out half of it.
Mix the prawns in a small bowl with the dill and the chives.
Peel the cucumber, halve it lengthwise, scrape out the seed cavities with a teaspoon and cut the flesh into small cubes.
In a second small bowl, mix the mayonnaise with the yoghurt and half of the lemon zest, and season with a little lemon juice and pepper. Keep everything covered in the fridge until you serve.
Cut the crusts off the bread, toast the slices until golden brown and cut them in half diagonally.
Place the iceberg lettuce leaves on four small plates. Fold the cucumber through the prawns and divide the mixture over the leaves.
Place the lemon mayonnaise alongside, sprinkle the rest of the lemon zest over the top and serve with the toast.

In the glass

Serving

Pour the Hartevelt ice-cold from the freezer into a small tulip glass or shot glass, filled to the brim. Cold shellfish calls for a cold jenever: the syrupy form and the juniper that only comes out later let the shrimp take the lead. At room temperature this jenever is not unpleasant, but then the alcohol steps out in front of the fish. Put the bottle back in the cooler between courses.

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18