Skagen-style salad with lemon & dill dressing and rye croutons

Cut about ¼ of the loaf into bitesized croutons. Heat 1 tbsp oil in a frying pan and cook the croutons for 5-7 minutes, turning often, until crisp and golden.

Meanwhile, scoop the lemon and herb crème fraîche from the seafood shells into a small bowl, then fold in a handful of dill, leaves only, finely chopped. Loosen with a drop of water to make a dressing the consistency of double cream, then season.

Thickly shred 1 lettuce and put into a large bowl. Toss with the croutons and most of the dressing, then mound onto plates. Scatter with the seafood, season, and finish with the remaining dressing and more dill.