With the heat soaring, there\u2019s nothing better than quick and refreshing dishes. I suggest trying cucumber tagliatelle with shrimp and salmon. Feel free to swap out the salmon for smoked trout. It\u2019s best served chilled!<\/p>\n
For 2 servings:<\/p>\n
– Cucumber: 1 whole
\n– Pink shrimp: 250 grams
\n– Smoked salmon: 2 slices
\n– Heavy cream: 50 cl
\n– Lemon: 1\/2, juiced
\n– Salt: 1 pinch
\n– Pepper: 1 pinch
\n– Fresh parsley: 3 sprigs
\n– Chives: 4 stems
\n– Cream cheese with garlic and herbs: 1 tablespoon<\/p>\n
Total time: 15 minutes<\/p>\n
Prep time: 15 minutes<\/p>\n
Cook time: 0 minutes<\/p>\n
Start by washing and peeling the cucumber. Use a mandoline to slice it into ribbons. Lay the ribbons on paper towels to soak up any excess moisture.<\/p>\n
Peel the shrimp.
\nSlice the smoked salmon.<\/p>\n
In a bowl, combine the cream, cream cheese, salt, pepper, and lemon juice.<\/p>\n
Mix the cucumber ribbons into the sauce thoroughly. Then, incorporate the shrimp and salmon slices. Just before serving, garnish with chives and parsley.<\/p>\n\n\n