This is equally tasty with salmon, sea trout or using a fish pie mix from your local fishmonger for an economical tasty chowder. If using prawns or other cooked shellfish, add after blending (to warm through) for texture, appearance and flavour.
To make pickled cucumber is easy. Fill a small bowl two thirds full of apple vinegar and whisk in 2 dessertspoons of sugar. Wash and dry half a cucumber. Slice finely and lay in bowl. Fill up bowl with cucumber and press gently down to ensure all cucumber covered. Leave overnight and enjoy the following day. Will keep for a week if chilled.