Shrimp Salad with Fresh Dill

1 pound small shrimp, cooked, shelled, deveined

1/2 cup mayonnaise

1/2 cup finely diced celery

2 tablespoons sour cream

1/2 cup finely diced cucumber

2 tablespoons lemon juice

1 tablespoon dijon mustard

1/4 cup freshly snipped dill or 1 tsp dill weed

1 tablespoon anchovy paste

1/8 teaspoon fresh ground black pepper

2 tablespoons minced shallot

salt to taste

Place the shrimp, celery, cucumber, dill and shallots in a large mixing bowl.

Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp. Toss well. Taste the salad and add salt, if needed. Toss well again.

If the salad seems dry, add an extra tablespoon or 2 of sour cream. Cover the bowl and chill it for several hours.

Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes.