Potted Shrimps, Toasted Crumpet, Pickled Cucumber

Ingredients

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.