Lemon & dill seafood salad with rye croutons

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

Meanwhile, scoop the lemon and herb crème fraîche from the seafood shells into a small bowl, then fold in a handful of the 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 rest of the dressing and more dill.