I just made a cucumber pickle with the last of our cucumbers from 2013, it'll be ready in two weeks and I'm thinking of serving it with a salt fish espuma - which will give me a chance to get my cream chargers out for something more than simply whipped cream! Luckily I found a recipe over on whippedcreamcanisters.org.uk which just about ticks all of the right boxes! I'm thinking that a cloud fluffy whipped mousse will be perfect with the crunchy, sour cucumbers.
