Langoustine Tails with Fresh Cucumber Salad

Langoustine Tails with Fresh Cucumber Salad

  • Serves: 2-4
  • Level: Easy

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

  1. Make up the garlic dip first by combining all four ingredients and letting them infuse in the fridge for a few hours.
  2. Next make up the dressing for the cucumber salad by putting all ingredients except the cucumber in a jar with a lid.
  3. Shake to combine, and pour over the cucumber.
  4. 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.
  5. 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.
  6. Sauté for 1½ minute each side. Swirl a knob of salted butter around the pan till it foams.
  7. Serve with the fresh cucumber salad and a dollop of garlic yoghurt.
Shop the ingredients...

  • Scottish Langoustine Tails

TOTAL: £0
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