Langoustine Tails with Fresh Cucumber Salad

by Matthias Schmitt


For the Creamy Garlic Dip
3-4 tbsp Greek yoghurt
½ clove garlic, crushed
Pinch of salt and of white pepper

For the Cucumber Salad
Pinch 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 (2 packs, D1266)
Large knob salted butter

Langoustine Tails with Fresh Cucumber Salad


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 save 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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