Crystal lemon cucumber, brown shrimp and chervil

Serves 4


  • 1 kg cucumber (Crystal Lemon, Goblin or any green variety)
  • 100g brown shrimp 
  • 1 lemon, juice and zest
  • 20g chervil, finely chopped
  • 100g crème fraiche
  • 5g salt


Cut the cucumber into thick wedges and coat in the salt, leave to drain, over a sink or bowl, in a colander. Stir the crème fraiche to loosen it and then stir in the chopped chervil. In a separate bowl, dress the shrimp with the lemon juice and zest.

Pat the cucumber dry with a tea towel and arrange on a serving plate, skin side down. Scatter over the brown shrimp and drizzle over the chervil cream fraiche. Garnish with a few reserved chervil leaves and serve straight away.