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Put the cucumbers on a chopping board, hit with a rolling pin or the flat of a cleaver several times so that they break apart, and then cut into bite-sized pieces.
Put into a colander and sprinkle with 1 tsp salt. Leave for 30 minutes.
To make the sauce, heat the butter in a pan over a medium heat.
When it begins to foam, add the garlic and cook gently for 2-3 minutes.
Add the remaining ingredients and whisk well to combine. Cool.
In a food processor add the blue cheese, crème fraîche, a little seasoning and whizz. Add enough cold water until it turns into a drizzle-able sauce.
Rinse the cucumbers well under cold running water, drain and pat dry.
To serve, toss the cucumbers with the buffalo sauce and pile onto a plate. Drizzle with the blue cheese sauce.