Ingredients:

  • 450 grams (1 lb) Large, raw shrimp, peeled and deveined
  • 1 whole Lemon (cut in half, for poaching water)
  • 1 teaspoon Sea salt (for poaching)
  • 2 large English Cucumbers, seeded and diced
  • ½ teaspoon Fine table salt (for sweating the cucumber)
  • ¼ cup Finely diced Red Onion or Shallots
  • 2 tablespoons Finely chopped Fresh Chives
  • ½ cup Crème Fraîche or Full-Fat Greek Yoghurt
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Lemon Zest (finely grated)
  • 1 teaspoon Dijon Mustard
  • ¼ cup Fresh Dill, roughly chopped
  • ½ teaspoon Freshly cracked Black Pepper
  • Pinch Caster Sugar (optional)

Instructions:

  1. Prep and Sweat the Cucumber: Dice the cucumber into consistent cubes. Toss the cubes in the fine salt (½ tsp). Place the cucumber in a colander set over a bowl and allow to drain for at least 30 minutes. This draws out excess water.
  2. Drain and Dry: Pat the drained cucumber pieces thoroughly dry using kitchen paper or a clean tea towel. Transfer to the main mixing bowl along with the diced red onion/shallots and chives.
  3. Poach the Shrimp: Bring a pot of water to a rolling boil. Add 1 tsp of salt and the lemon halves. Add the peeled shrimp and cook for 3-5 minutes, until they are opaque pink and just curled.
  4. Chill and Chop: Immediately drain the shrimp and plunge them into an ice bath to stop the cooking process. Once fully cooled, roughly chop the large shrimp into bite-sized pieces and add them to the vegetable bowl.
  5. Whisk the Dressing: In a separate small bowl, combine the crème fraîche/yoghurt, olive oil, lemon juice, lemon zest, Dijon mustard, pepper, and sugar (if using). Whisk until completely smooth.
  6. Combine and Adjust: Gently stir in the fresh dill, then pour the dressing over the shrimp and cucumber mixture. Gently fold everything together until evenly coated. Taste and adjust seasoning as needed.
  7. Chill (Mandatory): Cover the bowl and refrigerate for a minimum of 20 minutes (up to 2 hours) to allow the flavours to properly marry.
  8. Serve: Just before serving, give the salad one last gentle toss. Serve immediately, garnished with extra fresh dill sprigs or a sprinkle of paprika.