Scandinavian shrimp toast

Ingredients:

• 1 tsp whole coriander seeds, toasted
• 1/4 cup fresh dill + 2 sprigs
• 1 lemon, grate the zest and cut in half
• 220 rubles for small shrimp, peeled, deveined and tailed
• 0.5 cups cream cheese, room temperature
• 0.5 cup Greek yogurt, 2% fat
• 4 toasted pumpernickel slices
• 1 cucumber, sliced ​​into thin half-moon slices
• 3 radishes, sliced ​​very thinly into half-moon slices
• Special equipment: 2 plastic container lids (optional)

Preparation:

1. Bring a medium saucepan of water to a boil. Add the cilantro, 2 sprigs of dill, half the lemon zest, and 1 teaspoon each of salt and black pepper. Cook for 1 minute, remove from heat, add the shrimp, and cover with a lid. Let the shrimp sit, covered, until tender, about 2 minutes. Drain the shrimp and cool them in ice water. Once cool, pat them dry with paper towels. Refrigerate until ready to use.
2. Chop 2 tablespoons of dill and add it to a small bowl along with the juice of half a lemon and the remaining zest. Add the cream cheese and yogurt to the bowl and mix well. Spread the cheese spread on each slice of toast.
3. Place as many shrimp as will fit between two plastic container lids, with the tops of the lids facing each other. Press down on the top lid with your hand to keep the shrimp in place and prevent them from sliding. Insert a sharp knife between the lids and, using a sawing motion, cut all the shrimp in half at once. Repeat with the remaining shrimp. Alternatively, cut the shrimp in half on a cutting board.
4. Arrange the shrimp (cut-side down), cucumber, and radish slices, overlapping slightly like fish scales, on each piece of toast to completely cover. Sprinkle each piece with the remaining dill.