Langoustine Tails with Fresh Cucumber Salad

Serves: 2-4

There is plenty of zing in this langoustine tail salad recipe with crisp cucumber and juicy langoustine tails.

Langoustine Tails with Fresh Cucumber Salad

INGREDIENTS

3-4 tbsp greek yoghurt
½ garlic clove, crushed
Pinch of salt and of white pepper
For the Cucumber Salad:
Pinch of salt
1 tsp sugar
2 tsp Dijon mustard
2-3 tbsp white wine vinegar or white balsamic
2 tsp chopped fresh dill
½ cucumber, deseeded & cut into ½" chunks
For the Langoustine Tails:
16 Langoustine Tails
Large knob salted butter

METHOD

Make up the garlic dip first by combining all four ingredients and letting them infuse in the fridge for a few hours.
Next make up the dressing for the cucumber salad by putting all ingredients except the cucumber in a jar with a lid.
Shake to combine, and pour over the cucumber.
The salad should sit covered in the fridge for anything from 20 minutes to 3 hours, to allow the dressing to penetrate the cucumber, drawing out its juices and lightening the dressing.
A few minutes before you want to serve this, heat a little olive oil in a frying pan over a medium heat. Peel the langoustine tails, and skewer them with a cocktail stick through their length if you don’t want them to curl up during cooking.
Sauté for 1½ minute each side. Swirl a knob of salted butter around the pan till it foams.
Serve with the fresh cucumber salad and a dollop of garlic yoghurt.

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Langoustine Tails with Fresh Cucumber Salad