Potted Shrimps, Toasted Crumpet, Pickled Cucumber


125g peeled brown shrimps (or peeled prawns)
125g softened salted butter
2 crumpets
nutmeg, mace, smoked paprika
milled black pepper, smoked sea salt
bunch of fresh chives
1 cucumber
25ml white wine vinegar
25ml water
1 teaspoon sugar
pea shoots

  • Whisk the softened butter, until light and fluffy.
  • Add the peeled shrimps.
  • Add a generous pinch of smoked paprika, a generous grating of nutmeg and a small pinch of mace.
  • Add the grated zest and juice of half a lemon.
  • Add the finely chopped chives to the butter mix.
  • Add the chopped chives.
  • Add the smoked sea salt and plenty of milled black pepper.
  • Gently mix all the ingredients together.
  • Peel the cucumber lengthways.
  • Add the 25ml white wine vinegar and the 25ml cold water to the cucumber.
  • Add the sugar, a pinch of sea salt and milled black pepper to the cucumber. Toss the ingredients together.
  • Season the cucumber with the black pepper.
  • Toast the crumpets.
  • Top the warm crumpets with the potted prawns, dress with the cucumber, a lemon wedge and the pea shoots.