Smoked salmon and prawn, ribbon cucumber and lemon creme fraiche salad

Ingredients

• One cucumber, peeled and shaved lenghthways down to the core (not using the core)
• 150 g creme fraiche
• 250 g smoked salmon
• Half and iceberg lettuce, finely shredded
• 250 g small prawns
• Juice of half a lemon
• Black pepper

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Preparation

• Mix the creme fraiche and lemon juice together and add some black pepper until it's speckled .
• On a plate, place the half the shredded iceberg lettuce, top with the cucumber ribbons, then salmon slices and prawns.
• Top with a couple of tablespoons of the creme fraiche.

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