First start chopping everything and clean the shrimp.
Sauce:
Cook the white wine together with the diced sjallots, reducing it to 1/3 of the original volume. Pass through a sieve and add the cream. Cook again until you have about 2 dl left. Put away until further use. Before serving slowly heat until about 50 C. Mix in the butter bit by bit until it becomes a thicker sauce. Add a little bit of lemonjuice to bring to taste.
Gamba's
Cut the cucumber and dice into small squares (brunoise) about 0,4 x 0,4 cm. Since the cucumber itself is bland in taste, make sure you add pepper and salt to taste and add a few very finely diced mint leaves to it. Clean the gamba's and make sure to remove the intestines from it's back (little black line). Once the gamba's are clean, add finely diced garlic, pepper and some olive oil to bring them to taste.
Bake them in a pan on or a grillplate just shortly before serving. Remember they are done quickly. Once done wrap them in a slice of salmon.
Finishing:
Finish the sauce. Put a little bit of cucumber on each plate. Add 3 gamba's to each dish and sprinkle this with a little bit of seasalt and lemonzest. Sprinkle the tarragonleaves around the gamba's and cucumber and add the sauce. Enjoy!