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  • Recipe

    Matthias Schmitt

    Langoustine Tails with Fresh Cucumber Salad


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

    • Serves 2-4
  • Ingredients
    • For the Creamy Garlic Dip:
    • 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.