A light and attractive starter for a summer dinnerparty. Dill adds a pleasant flavour to all types of fish, and the feathery fronds of the fresh herb make a pretty garnish.
SERVES 4
1 cucumber, thinly sliced
salt and pepper
45 ml (3 tbsp) white wine vinegar
15 g (1/2 oz) sugar
225 g (8 oz) peeled cooked prawns, thawed if frozen
30 ml (2 tbsp) chopped fresh dill or 5 ml (1 tsp) dried
15 ml (1 tbsp) snipped fresh chives (optional)
150 ml (5 fl oz) fresh soured cream
chopped fresh dill or chives, to garnish
1. Put the cucumber slices in a colander, sprinkling each layer with salt. Cover with a plate and weigh down. Leave to drain for 30 minutes.
2. Meanwhile, put the vinegar, 45 ml (3 tbsp) water and sugar in a small saucepan and heat gently until the sugar dissolves. Boil for 1 minute, then remove from the heat and leave to cool.
3. Rinse the cucumber under cold running water and pat dry. Place in a bowl with the prawns and half of the dill. Pour over the cold vinegar mixture. Cover and chill for at least 30 minutes or overnight.
4. Just before serving, mix the remaining dill and the chives with the soured cream and season with salt and pepper. Spoon the prawns and cucumber on to four plates and top each with a spoonful of the flavoured soured cream. Garnish with dill or chives and serve with crusty granary bread.
