Shrimp and cucumber salad with fresh dill and crème fraiche is an incredibly easy to prepare dish that can be made ahead of time for a dinner party or large meal, and also makes a great light lunch or meal to take to work. The salad also keeps quite well, making it ideal for picnics and trips. Serve with slice of toasted Italian ciabatta bread and dill butter with a glass of crisp, dry white wine like sauvignon blanc.
Instructions
1. Bring a large saucepan of salted water to a boil. Add the shrimp and boil until cooked, about 2 to 3 minutes. Drain in a colander and spread the shrimp out on a plate to cool.
2. Remove the shells from the shrimp when they are cool enough to touch. Devein the shrimp and put it in a bowl. Season the shrimp with sea salt and cracked black pepper to taste. Add the lemon zest, dill, chervil and olive oil. Toss to coat the shrimp. Cover and refrigerate until needed.
3. Cut the English cucumber in half and remove the seeds with a teaspoon. Slice the cucumber and reserve in a bowl.
4. Place the crème fraiche, yogurt, lemon juice, cayenne, garlic, scallions and sea salt to taste in a bowl and mix well. Fold in the sliced cucumber, adding more lemon to thin the sauce if necessary.
5. Divide the watercress onto individual plates and arrange the shrimp on top. Spoon the dressing over the top of the salad and finish with a pinch of cayenne pepper.
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