Defrost the shrimps.
Stir together tomato ketchup, yogurt, whipped cream, juice of one lemon, cognac. Season with salt and pepper. Add the shrimps to the sauce, cover and leave in the refrigerator for an hour.
Stir butter with herbs and season with salt.
Cut baguette into slices, spread thinly with herb butter. Pile crab cocktail on the breads and decorate with dill (2).
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!