- 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.