Scandi prawn salad with pickled cucumber
- Preparation and cooking time
- Total time
- + marinating
- Easy
- serves 8
Ingredients
- 750g (about 5 per person) large cooked peeled king prawns
- 1 lemon, juiced
- 1 lime, juiced
- 1 clementine or satsuma, juiced olive oil
- 1 tsp sea salt
- a punnet salad cress
- 300ml tub soured cream
- to serve toasted rye bread or seeded flatbreads
- 1 small cucumber
- 3 tbsp golden caster sugar
- 3 tbsp white wine vinegar
- 1 tsp English mustard powder
- 1 shallot, very finely chopped
Method
- STEP 1
To make the pickle, peel the cucumber then halve lengthways and scoop out the seeds with a teaspoon and discard. Dice into 1cm chunks.
- STEP 2
Melt the caster sugar in the vinegar with the mustard powder in a small pan to make a pickling liquid.
- STEP 3
Put the diced cucumber and shallot in a bowl, pour over the pickling liquid and stir well. Chill until needed.
- STEP 4
Tip the prawns into a dish and stir in the citrus juices, 2 tbsp oil and salt. Leave for just 10 minutes, stirring halfway through.
- STEP 5
Drain in a sieve set over a bowl, then divide between 8 small plates, drizzling over just a splash of the marinade. Snip some salad cress on top, and add a spoonful of the pickled cucumber and soured cream. Serve with rye toast or flatbreads.
