1 Peel your cucumber and cut it in half in all its length. Then, remove the seeds with a small spoon and finely slice it. Place your cucumber slices into a sieve and sprinkle some salt over it. Leave it to sweat for 15 minutes.
2 Meanwhile, make your sauce :
mix the cream, the vinegar and salt and pepper. Put the sauce into the freezer for 5 minutes.
3 Take the cream sauce out of the freezer and whip it it until stiff. Then, fold the mint in it.
4 Wash the salt off your cucumber and drain them well. Then, fold the cucumber slices into the whipped cream.
5 Take 8 nice, large leaves of chicory and wash and dry them well. Place them on a serving dish. Fill them up with a good tablespoon of creamed cucumber.
Optional :
You could also add a couple of prawns, crab claws or lobster pieces on the top of your creamed cucumber salad.
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