Start by making the bread. Combine flour, dry yeast, salt and lukewarm water in a bowl and knead the dough for about 10 minutes. Let the bread rise for about one hour.
2
Shape the dough into a round loaf and transfer to a baking sheet. Cover with a clean tea towel. Let the bread proof for another half hour. Preheat the oven to 250 degrees celsius.
3
Turn the heat down to 200 degrees celsius and bake the bread at the bottom of the oven for 30-40 minutes.
4
Peel the shrimp.
5
Mince red onion and dill, and add to a bowl together with creme fraiche and mayonnaise. Mix together.
6
Fold in the shrimps, and season with lemon juice, salt and pepper.
7
Top slices of bread with the shrimp salad and roe.
8
Save the rest of the bread for later in the weekly menu.
