Squeeze the juice from the lemon.
Wash dill and chives and pat dry. Pluck dill flags from stems, cut chives into fine rolls.
Mix curd, Cremefine and oil with a whisk until smooth. Stir in dill and chives. Season to taste with salt, pepper, sugar and lemon juice.
Add the shrimp, fold in and let sit for about 30 minutes. If the curd is too firm, stir in some mineral water.
Serve with baked potatoes.
Preparation Tip:
Take deep sea shrimp they have much more flavor.
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